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Top 10 tips for keeping water safe

1.

Always run your tap for a few seconds before using for drinking or cooking. If you've been away for a few days run the cold tap for a couple of minutes to flush away potentially stagnant water. If the water supply hasn't been used for more than four weeks, drain down and flush the system. Use the water run-off on the garden 

2.

Storing water in the fridge will provide a chilled product and improve the taste. Keep the jug covered and discard any unused water after 24 hours 

3.

If you notice an antiseptic, metallic, bitter or TCP-type taste in your supply, isolate domestic appliances when not in use or install a non-return valve - further information can be found in Chlorine and other tastes

4.

Always use fresh water in your kettle. Re-boiling water will affect the taste and lead to a build up of minerals or scale in the kettle 

5.

Regularly clean taps using a mild household disinfectant, and don't forget to clean the spout. After cleaning the tap, run it for a few seconds to remove any remaining disinfectant 

6.

Always use approved products. Look for the Water Regulations Advisory Scheme logo. The water industry also approves competent plumbers - ask your plumber if they are approved under the national Water Industry Approved Plumber Scheme scheme - Find an approved plumber

7.

Don't leave your dishcloth to dry on a tap as this will encourage the growth of bacteria 

8.

Hose pipes should be fitted with a self-closing flow control (such as a trigger spray gun) and be hand-held when in use. Never place the hosepipe outlet into drains, garden ponds, buckets or watering cans containing chemicals such as fertilisers or pesticides because of the risk of back siphonage into the drinking water system 

9.

Be careful when using chemicals and fuels in areas where water pipes may be buried. Spilt heating oil, thinners, petrol, diesel and creosote all contain chemicals that can permeate through the soil into plastic pipework and affect drinking water supplies 

10.

Boilers should be set below 60°C. This will minimise scaling and is normally hot enough for domestic purposes




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