This guideline summarizes the best practice for the management and operation of water storage and distribution systems in a food manufacturing plant. System requirements are described for three categories of water used: domestic, product and utility water. The product water distribution system within the plant must be hygienically designed. Water storage tanks should be enclosed, fitted with an air vent and a backflow prevention device and be completely drainable. A suitable-sized tank based on water consumption is essential to minimize stagnation. Chemical or thermal disinfection is recommended. Hazards and risks associated with utility water can have significant implications on process reliability. The document provides some recommendations with regard to specific utility water applications in the food industry, both for hot water and cold water. Attention is given to once through cooling systems, those using cooling towers and some examples of closed circuit systems.