Monitoring of natural mineral waterE+W
23. In the case of natural mineral water, each food authority must carry out periodic checks to ensure that—
(a)the composition, temperature and other essential characteristics of the water remain stable within the limits of natural fluctuation;
(b)without prejudice to paragraph (a), the composition, temperature and other essential characteristics of the water are unaffected by any variations in the rate of flow;
(c)the viable colony count at source (before the water is subjected to any treatment) is reasonably constant, taking into account the qualitative and quantitative composition of the water considered in the recognition of the water and whether it continues to satisfy the requirements of Part 1 of Schedule 1; and
(d)the requirements of Schedule 4 are met in relation to the water.