We’re committed to delivering crisp, clean tasting water, and we have high standards. That’s why every drop goes through a 10-Step quality process.
Source Selection and Monitoring
Spring selection is based on natural composition, freedom from contamination, availability and taste. In-house and trained geologists and hydrogeologists monitor springs regularly at the source. Water is collected using state-of-the-art equipment to prevent contamination and safeguard the water’s natural characteristics.
Source Water Receiving and Monitoring
Spring water is transported from the spring direct to our plants either by food-grade pipelines or in sanitary stainless steel tankers. Trained Quality Assurance personnel take daily samples of incoming spring water and test for signs of contamination. One-micron filters remove sand or other particles, which may happen to be present.
Water Storage and Monitoring
Spring water is temporarily held in food-grade storage tanks upon initial receipt at the plant. Here, the water is further tested for conformance to specifications.
Specialized two-stage advanced micro-filters, designed specifically for our process, filter the raw spring water. These filters are pharmaceutical grade and are designed to remove particles as small as 0.2 micron in diameter.
Ultraviolet Light/Ozone Disinfection
A. This process follows micro-filtration and is designed to destroy bacteria, which may happen to be present.
B. The combined effects of micro-filtration and ultraviolet light/ozone disinfection provide added assurance of product safety.
Bottling is conducted under controlled conditions using state-of-the-art equipment. The water is monitored during the filling and capping process to prevent contamination. Each bottle is given a specific code that identifies the plant location, bottling line and time produced. Each plant maintains bottling specifications and control.
Packaging is conducted using the latest in modern equipment. Bottles, caps and labels are carefully controlled and monitored by lot. Most bottles are manufactured on-site for quality control. Packaging materials not meeting internal standards are rejected.
Clean-In-Place (C.I.P.) Sanitation Process
Line sanitation practices include advanced internal pipe and equipment cleaning methods, called C.I.P. This automated cleaning process recirculates detergent and sanitizing solutions at the precise temperatures and time to ensure total control and maximum effectiveness of the line sanitation process.
Plant Quality Control and HACCP* Program
Each plant has a fully staffed Quality Assurance Department and Laboratory that maintain the plant Quality Control processes. Water, packaging materials and plant processes are carefully monitored to ensure they meet company specifications and standards.
*Hazard Analysis Critical Control Point
Corporate Quality Assurance Program
National Testing Laboratory, equipped with state-of-the-art testing machinery and degreed, experienced personnel, performs comparative analyses on products in accordance with regulatory standards. Independent from plant Quality Control/Quality Assurance, this program sets company-wide standards, specifications and monitors plant quality programs.