Do
- Store water cases in a cool, dry, shaded area, off the floor.
- Keep water well away from cleaning chemicals, pesticides, fuel and paints.
- Rotate stock by date.
- Chill bottles for sale in a glass-door cooler with good airflow.
- Check that seals are intact before sale.
- Clean dispensers for 20-litre jars regularly.
- Buy from suppliers who meet FSSAI and BIS requirements for packaged drinking water.
- Store 20-litre jars upright on clean racks and keep caps covered until the jar goes on the dispenser.
Avoid
- Do not stack cases of water in direct sunlight outside the shop.
- Do not refill branded bottles for sale.
- Do not store water next to chemicals or strong-smelling goods.
- Do not use water from damaged or leaking bottles.
- Do not reuse jars or bottles that look scratched, cloudy or damaged.
In Indian conditions
Packaged drinking water in India requires BIS certification as well as FSSAI licensing, so check that every supplier's product carries the right marks. Many shops stack water cases outside in the sun in summer, which can affect taste and stress the bottle. In hotels, water stored in hot back corridors is common; keep stock indoors and shaded. Glass-door coolers holding water work hard in summer; keep condensers clean and leave space around the unit. During power cuts, chilled water stays cool for a while if the door is kept closed. In the monsoon, keep cases off damp floors so cartons do not soften and collapse.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.