N.J. Admin. Code § 7:10-7.2 - Recommended upper limits and optimum ranges for physical, chemical and biological characteristics in drinking water

(a) The following are the recommended upper limits or optimum ranges, as applicable, for the listed physical, chemical and biological characteristics in drinking water. If a physical, chemical, or biological characteristic exceeds the recommended upper limit or falls outside a recommended optimum range, the drinking water may be determined to be unacceptable if, in the judgment of the administrative authority, such characteristics either singly or in combination would render the water unduly unpalatable or aesthetically objectionable.

1. Physical characteristics:

Recommended upper limit or optimum range
Color	10 color units (standard cobalt scale)
pH	6.5 to 8.5 (optimum range)
Odor	3 Threshold odor number
Taste	No objectionable taste

2. Chemical characteristics:

Recommended upper limit
ABS/L.A.S. (1)	0.5 mg/l
Aluminum	0.2 mg/l
Chloride	250 mg/l
Fluoride (2)	2 mg/l
Hardness (as CaCO[3])	250 mg/l
Iron (3)	0.3 mg/l
Manganese (3)	0.05 mg/l
Silver	0.1 mg/l
Sodium (4)	50 mg/l
Sulfate	250 mg/l
Total dissolved solids	500 mg/l
Zinc	5 mg/l

Notes:

(1) Alkyl-benzene-sulfonate and linear-alkyl-sulfonate, or similar

methylene blue reactive substances contained in synthetic detergents.

(2) A range of 0.8 to 1.2 mg/l fluoride is recommended for those water

supplies in which the fluoride concentration is artificially adjusted.

(3) The limits for iron and manganese may be raised to 0.6 mg/l and to

0.1 mg/l, respectively, if a sequestering treatment is provided.

However, when either of these higher limits is exceeded in the raw

water of a public community water system, the water shall be treated so

as to reduce the iron concentration to below 0.3 mg/l and/or the

manganese concentration to below 0.05 mg/l.

(4) Significant only for consumers requiring low sodium diet.

3. Biological characteristics: Water intended for potable purposes shall be free from:

i. Visible organisms such as algae, algal diatoms, crustaceans, arachnids, and larvae; and

ii. Those micro-organisms which render the water unpalatable or unaesthetic to the consumer.

Notes

N.J. Admin. Code § 7:10-7.2