Quality control tests on treated water before its use in beverage production are essential to ensure safety and quality. Here are the key tests conducted:

1. Microbiological Testing: Checks for the presence of harmful bacteria, viruses, and other microorganisms to ensure the water is microbiologically safe.

2. Chemical Analysis: Measures levels of chemicals such as chlorine, nitrates, heavy metals, and pesticides to ensure they are within acceptable limits.

3. pH Testing: Ensures the water's pH level is within the desired range, as extreme pH levels can affect taste and product stability.

4. Turbidity Testing: Assesses the clarity of the water by measuring suspended particles; high turbidity can indicate contamination.

5. Total Dissolved Solids (TDS): Measures the concentration of dissolved substances in the water, which can impact taste and quality.

6. Conductivity Testing: Evaluates the water’s ability to conduct electricity, which correlates with ion concentration and overall purity.

These tests collectively ensure that treated water meets stringent quality standards before being used in beverage production.