Health regulations
NOM-201-SSA1-2015: Ice and Water for Human Consumption
Official limits, testing frequency and ice testing for hotels and restaurants in Cancún and the Riviera Maya.
- NOM:
- Mexico’s official standards
- COFEPRIS:
- Mexico’s federal health regulator
- EMA:
- Mexico’s laboratory accreditation body
- Tested in EMA-accredited laboratories
- Ice testing since 2018
- Results in 3–5 days
NOM-201 requirements in one minute
| Parameter | Limit | Frequency |
|---|---|---|
| Total coliforms | Absent (< 1.1 MPN/100 mL) | Weekly |
| Free chlorine residual in water and ice | ≤ 0.1 mg/L | Every four hours |
| Turbidity | ≤ 3.0 NTU | Monthly |
| Color | ≤ 15 Pt/Co units | Monthly |
Finished ice must meet the same limits as water. See the full parameter table ↓
What is NOM-201-SSA1-2015?
NOM-201-SSA1-2015, “Products and services. Water and ice for human consumption, packaged and in bulk. Sanitary specifications”, sets the sanitary characteristics that water and ice for human consumption must meet when sold prepackaged or in bulk, and the requirements for the establishments that process or import them.
It was published in the Diario Oficial de la Federación (DOF), Mexico’s official gazette, on December 22, 2015, took effect 120 calendar days later and replaced NOM-201-SSA1-2002. It is enforced by the Ministry of Health, through COFEPRIS, and the state governments.
Ice must meet the same limits as water
Section 5.2 states that finished ice must meet the standard’s specifications for water for human consumption, be sold prepackaged and carry the label “Hielo para consumo humano” (ice for human consumption).Official text of NOM-201-SSA1-2015
Full text published in the Diario Oficial de la Federación on December 22, 2015.
Do you manage a hotel?
Ice is one of six water areas at your hotel
Pools, hot water, mechanical room, drinking water and wastewater discharges: we cover them in one monthly program, with the compliance file ready for COFEPRIS, the Distintivo H and brand audits.
Maximum permissible limits
Specifications of the finished product under section 5.1.5.1 of NOM-201-SSA1-2015
Microbiological
| Parameter | MPN/100 mL | CFU/100 mL | Organisms/100 mL |
|---|---|---|---|
| Total coliforms | < 1.1 | 0 | Absent |
| Fecal enterococci (when the authority requires it) | < 1.1 | 0 | Absent |
| Pseudomonas aeruginosa (natural mineral water only) | < 1.1 | 0 | Not applicable |
The unit reported depends on the test method. The standard also sets sulfite-reducing Clostridium spores for natural mineral water only.
Physical and chemical (selected parameters)
| Parameter | Maximum permissible limit |
|---|---|
| Color | 15 Pt/Co units |
| Turbidity | 3.0 NTU |
| Free chlorine residual | 0.1 mg/L |
| Nitrate nitrogen | 10.0 mg/L |
| Nitrite nitrogen | 0.06 mg/L |
| Arsenic | 0.01 mg/L |
| Lead | 0.01 mg/L |
| Manganese | 0.40 mg/L |
| Fluorides (as F⁻) | 0.70 mg/L |
| Chloroform (if disinfected with chlorine) | 0.2 mg/L |
The full table includes other metals, synthetic organic compounds, disinfection byproducts and radioactive parameters; see the DOF document.
Minimum testing frequency
Table 1 of the standard, for those who process water or ice; results must be kept in logs or records
| Specification | Frequency |
|---|---|
| Total coliforms | Weekly |
| Disinfectants (chlorine residual) | Every four hours |
| Organoleptic and physical | Monthly |
| Metals, metalloids and inorganic compounds | Yearly |
| Synthetic organic compounds | Yearly |
| Disinfection byproducts | Yearly |
| Radioactive | Every five years |
The standard also requires a written sampling program with the number and size of samples, the test method and the criterion for considering a lot out of specification (section 6.1).
Who must comply?
Establishments that process or serve water and ice for consumption
Water purification plants
Bottlers of water jugs and bottles, and establishments that sell water directly in bulk.
Ice plants
Production of block, cube or crushed ice sold prepackaged.
Vending machines
Equipment that treats and dispenses water or ice for human consumption, in bulk or packaged.
Hotels and restaurants
The standard’s limits are the benchmark for evaluating the ice and purified water served to guests and diners.
Grupo Eytra sampling
Ice testing for hotels
We have collected ice samples from hotels in Cancún and the Riviera Maya, and had them tested, since 2018.
On-site sampling
An engineer takes samples of finished ice from machines, ice bins and bars, under chain of custody.
Bacteriological testing
Total coliforms under NOM-201-SSA1-2015, with results in 3–5 days.
Monthly program
A sampling schedule by point (bars, kitchens, ice machines on guest floors) within the hotel’s monthly laboratory program.
Report and corrective action
Results by email, the original report at the next visit, and guidance when a point is out of compliance.
Ice testing is combined with bacteriological testing of drinking water, pools (NOM-245) and Legionella in a single monthly program. See the monthly water treatment program.
Practical guide
Ice control in hotels and restaurants
Why does ice need its own test?
Drinking water that meets NOM-127-SSA1 (Mexico’s drinking water standard; page in Spanish) does not mean the ice meets it too. Ice can be contaminated after it is made:
- In the ice machine: biofilm in the bin and lines, and clogged filters.
- In storage: dirty ice bins, unsanitized scoops, handling without gloves.
- In internal transport: open bags and unsanitized containers.
- At the point of service: staff hands and utensils.
That is why the sample is taken from the finished ice, at the point where it is served, and not only from the feed water.
Good practices for ice machines in hotels and restaurants
- Clean and sanitize the machine and the bin on a documented schedule.
- Replace the feed line filters as the manufacturer specifies.
- Check the quality of the feed water (chlorine, hardness and total dissolved solids).
- Use dedicated scoops and closed containers to move ice.
- Train the staff who handle ice.
- Record every cleaning, filter change and laboratory result.
If you buy ice or water from a third party
Ask the supplier for current laboratory results, and check that the ice arrives prepackaged and labeled “Hielo para consumo humano” (ice for human consumption), as section 8.2.2 of the standard requires.
What a health inspection checks
- Documents: sampling program, laboratory results and cleaning logs.
- Facilities: ice machines, storage areas and purification equipment.
- Product: the authority can take samples for its own laboratory.
- Staff: training in hygienic handling.
What to do if a result is out of compliance
Stop serving ice from that point, clean and sanitize the equipment, find the cause (filter, line, bin or handling), correct it and repeat the test before serving ice again. Document every corrective action.
Purification equipment
If you produce your own purified water, keep the system in good condition: reverse osmosis membranes (page in Spanish), UV lamps within their service life, and clean storage tanks.
More detail in our guide to ice quality control in hotels and restaurants (in Spanish).
For your ice machine
NOM-201-SSA1: frequently asked questions
Common questions about water and ice for human consumption
Is NOM-201-SSA1-2002 still in force?
No. NOM-201-SSA1-2015 was published in the Diario Oficial de la Federación (DOF), Mexico’s official gazette, on December 22, 2015, took effect 120 calendar days later and replaced NOM-201-SSA1-2002, published on October 18, 2002.
What is the difference between NOM-201 and NOM-127?
NOM-127-SSA1-2021 sets the limits for water for human use and consumption that is distributed, such as a hotel’s network and cisterns. NOM-201-SSA1-2015 applies to water and ice processed for human consumption, packaged or in bulk, and is stricter on some parameters: for example, free chlorine residual in the finished product must not exceed 0.1 mg/L.
How often should ice be tested?
Table 1 of the standard requires those who process water or ice to test total coliforms weekly, organoleptic and physical parameters monthly, and chlorine residual every four hours. In hotels, the usual approach is a monthly bacteriological program per point of service, with more points in high season.
Does testing the feed water prove that the ice complies?
No. Ice can be contaminated in the machine, in the bin or during handling, so the sample must be taken from the finished ice at the point where it is served.
How long does ice testing take, and how is it priced?
Bacteriological ice testing takes 3–5 days. The price depends on the number of points and the frequency; for hotels, it is best included in a monthly program. Request a quote with the number of ice machines and bars you have.
Does your hotel’s ice comply with NOM-201?
On-site sampling and bacteriological ice testing, with results in 3–5 days, in Cancún and the Riviera Maya