|
A boil
water "advisory" or interrupted water service is issued when
some type of event has created the potential for
contamination to enter the water supply and no direct sample
evidence of contamination is present. A boil water "order"
or "notice" is issued when there is direct sample evidence
that the system is contaminated. To continue operating under
an advisory or notice, all food establishments must secure
and use potable water from an approved source. Disinfection
of water from suspect sources may be an alternative.
The
following points of use should be considered in an
emergency:
-
All
water used in beverages such as coffee, tea, or fountain
drink dispensers
-
All
water used as an ingredient in any food products (i.e.:
condiments, sauces, dressings, desserts, etc.)
-
All
water used to make consumable ice
-
All
water used for hand washing
-
All
water used for washing and sanitizing of food contact
surfaces
-
All
water used for washing of produce
-
All
water used for sanitizing solution for wiping cloths
-
All
water used in 3-compartment sinks (unless sanitized with
heat booster or chemical)
The
following equipment is plumbed directly into the municipal
water supply, therefore, it should not be used during a boil
advisory or notice:
-
Carbonated fountain drink machines
-
Beverage "gun" dispensers
-
Ice
machines that manufacture ice
-
Product misters in grocery stores and markets
-
Low-temperature/chemical sanitizing dishmachines
-
Self-serve bulk water dispensers
Acceptable Methods of Disinfection:
Chlorination:
Add 1/8 teaspoon (~0.75 mL) of unscented household chlorine
bleach to one gallon of clear water and mix. If the water is
cloudy, add 1/4 teaspoon (~1.50mL) and mix. Chlorine
bleaches are inexpensive and can be secured from most
grocery, discount, or drug stores. However, check the label
to ensure that the active ingredient, sodium hypochlorite,
is 5.25 percent .
Wait
thirty (30) minutes after adding chlorine before using the
water for drinking or cooking purposes.
Boiling:
The water may also be purified by boiling. In this method,
bring the water to a full boil for at least one (1) minute
(at altitudes above one mile, boil for three minutes). Cool
and aerate the boiled water by pouring it through the air
from one clean container to another, or mixing rapidly with
a clean utensil. Aeration will reduce the flat taste caused
by boiling.
NOTE:
Water filtering or treatment units may not remove all of the
contaminants that the advisory or notice is targeting. Do
not use an in-place unit unless it has been approved by the
local health department or the Indiana State Department of
Health.
Acceptable Equipment/Alternatives to use:
-
Hot
water sanitizing dishmachines can be used once checked
to ensure 180 degrees Fahrenheit minimum final rinse
temperature.
-
Direct plumbed coffee makers are allowable, once checked
to ensure brewing temperatures of 180 degrees Fahrenheit
or above.
-
Instead of using low-temperature/chemical dishmachines,
use 3-bay sink with a heat booster set at 170 degrees
Fahrenheit OR a chemical sanitizer at 100 ppm of
chlorine.
Food
establishments may consider the following alternative
procedures to minimize water usage:
-
Commercially packaged ice may be substituted for ice
made on-site.
-
Single-serve items or disposable utensils may be
substituted for reusable dishes and utensils.
-
Prepared foods from approved sources may be used in
place of foods requiring complex preparation.
-
Restrict menu choices or hours of operation.
-
Portable toilets may be utilized for sanitary purposes
(units should include handsinks with own water source).
Call
the Indiana Department of Environmental Management
(317-308-3366) to determine the status of the water supply
and to determine if the advisory or notice has been lifted
(it may take up to 4 or more days). Once the notice is
rescinded, these precautionary measures must be
followed:
1.
Flush the building water lines and clean faucet
screens, water line strainers on mechanical dishwashing
machines and similar equipment.
2.
Flush and sanitize all water-using fixtures and
appliances of standing water such as ice machines, beverage
dispensers, hot water heaters, etc.
3.
Run one batch of ice from machines that manufacture
ice and discard that batch.
4.
Clean and sanitize all fixtures, sinks, and equipment
connected to water lines.
NOTES:
In case
of chemical contamination of the municipal water
supply for a food establishment, the establishment shall
immediately cease use of the water supply and contact the
local health department. There must be water pressure before
resuming operations in a food establishment and the water
should be sampled for bacteriological quality.
The safety
of water cannot be judged by color, odor or taste.
Should
there be any questions during water emergency orders
regarding appropriate operations at a food establishment,
contact your local health department or the Indiana State
Department of Health, Food Program, Monday through Friday at
(317) 233-7360 all other times call (317) 233-1325.
A
HEALTH DEPARTMENT REPRESENTATIVE DOES NOT NEED TO BE
PRESENT AT THE ESTABLISHMENT FOR THESE GUIDELINES TO BE
IMPLEMENTED.
IT IS MANAGEMENT’S RESPONSIBILITY TO ENSURE THE
ESTABLISHMENT IS OPERATING IN A SAFE MANNER SO AS TO PROTECT THE HEALTH OF
THE PUBLIC.
Updated 07/31/06
|
