The technology for the production of packaged mineral sodium chloride water was improved through risk management. Elements of the food safety management system were developed under ISO 22000:2018. The risks of contamination of packaged mineral water at all stages of the technological process were assessed. The water at the well contains ammonium, which can form nitrite through nitrification, a strictly regulated indicator. Three critical control points of the packaging technology have been identified: water intake from the source (nitrate, nitrite, ammonium content), saturation, and bottle capping (pathogenic microorganisms). For these points, the critical limits of controlled indicators have been set, and corrective actions have been developed in case of non-compliance. To reduce the content of nitrite in finished products and to inhibit the development of ammonifying bacteria, it is proposed to reduce the temperature of water for packaging (up to 5…7 ℃), increase the level of carbon dioxide saturation (up to 0.5…0.6%). The results of the work provide a basis for applying an organizational approach and technological solution for the packaging of mineral waters of medium and high mineralization containing ammonium. To prevent the risk of mineral water contamination during the production process.