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Emergency Water Supply Guidelines for Food Service Establishments

Restaurants - Food Stores - Schools - Institutions - Convenience Stores

These guidelines are for establishments that provide food service to the public.  State regulation (WAC 246-215-120) requires that food service establishment (FSE) owners ensure that their water supply is from a source approved by the Washington State Department of Health (WAC 246-290).

Procedures During Boil Water Advisory

When a boil water advisory is issued for a water system that supplies a food service establishment, the FSE may only remain open with the authorization of the local health agency.

 

Minimum Requirements

 

Shut off:
  • Ice machines
  • Drinking fountains
  • Produce misters
  • Bottled water refill machines
  • Pop dispensers connected to water supply
  • Running water dipper wells

Discard:

  • Ice made with contaminated water
  • Beverages made with contaminated water

Ice:  Use packaged ice from approved source

Use boiled or bottled water for:

  • Drinking
  • Cooking
  • Food preparation
  • Washing produce
 Hand washing:
  • Wash with antibacterial soap and water.
  • Recommended: Use hand sanitizer after rinsing & drying.

Dishwashing options: Follow normal procedures.

  • Mechanical dishwasher with high temperature or chemical sanitizer (verify correct operation); or
  • Three compartment sink
  1. Wash in hot water with detergent.
  2. Rinse in warm water.
  3. Sanitize in cool water chemical sanitizer solution (e.g.1 teaspoon bleach per 1 gallon water) or hot water (170 degrees) for one minute.
  4. Air dry.

Employee Information:

  • Post signs or copies of the water system's health advisory
  • Develop a plan to notify and educate employees about emergency procedures 

   

The local health agency may impose additional requirements to protect against health hazards during the boil water advisory, such as modifying food preparation steps or prohibiting some menu items.

Follow these procedures until notified by the local health agency, or the state Department of Health.

September 2006 (Revised)
DOH PUB. # 331-182

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