Emergency Guideline for Food Facilities - Boil Water Notice

A boiled water notice or loss of power and/or water affects all food facilities and establishments including restaurants, supermarkets, caterers, food service operations in schools, nursing homes and hospitals, charitable food facilities, kitchens in non-profit institutions, food manufacturers and distributors and any operation involved in the commercial preparation and distribution of food and water. According to the state Department of Environmental Protection's guidelines for a “boil water” order all water used for drinking, preparing food, beverages, ice cubes, washing fruits and vegetables, should be brought to a rolling boil for at least one minute (or the length of time in the advisory) on a stovetop, in an electric kettle, or in a microwave (in a microwave-safe container).

Temporary alternative procedures can be taken to address specific affected food operations during a biological contamination of the water supply (boil water advisory).

Establishments should discontinue operations immediately if safe alternative practices cannot be maintained using alternative procedures.

Following are temporary measures that can be taken under a Boil Water Order:

Drinking Water

• Use commercially bottled water; or
• Use water that has been kept at a rolling boil for at least 1 minute, or
• Use water brought in from an approved public water supply in a covered, sanitized container.

Beverages Made with Water

• Do not use post-mix carbonated beverage machines, auto-fill coffee makers, instant hot water
• heaters, ice machines, etc. using auto-fill methods

Ice Making

• Discard existing ice and do not make more ice.
• Use commercially manufactured ice.

Cooking

• Use commercially bottled water, or
• Use water that has been kept at a rolling boil for at least one minute; or
• Use water brought in from an approved public water supply in a covered, sanitized container.

Handwashing

• Use commercially bottled water, or
• Use water that has been kept at a rolling boil for at least 1 minute; or
• Use water brought in from an approved public water supply in a covered, sanitized container.
• Handwashing procedures must follow the Texas Food Establishment Rules. The water
• temperature for handwashing must be a minimum of 100° Fahrenheit.

Cleaning and Sanitizing Tableware and Utensils

• Only use single-service items.

Interruption of Power

• If electrical service is interrupted for more than 15 minutes, food preparation should cease. All cooler doors (reach in and walk in) should remain closed until after service resumes and thermometers indicate that the inside temperature of the units remain at 41 F or below. All food that is prepared and ready for service must be served within 3 hours, then discarded. No foods at a temperature above 41 F should be placed into the coolers until the coolers have resumed functioning and maintained a temperature of 41 F or below for at least 30 minutes.

Interruption of Water Supply

All of the following procedures must be in place in order to remain in operation temporarily when water service is interrupted:

• Ice machines and drink dispensers that are connected to the affected water system must be shut down immediately.
• An adequate supply of bottled water purchased from an approved source must be on hand at all times to use for drinking and cooking.
• You must have on hand and use disposable plates and utensils ONLY for service to the public,
• You must have a method to provide water under pressure for hand washing, and a sufficient supply of bottled water on hand to use for hand washing. (i.e. - you may use a beverage container with a spigot as your source of "running water" for hand washing). Waterless hand sanitizer must be used by employees following hand washing as described above.
• You must have on hand an adequate supply of bottled water from an approved source in sufficient quantities to fill 3 compartments in order to wash, rinse, and sanitize utensils OR have a sufficient number of utensils so that they can be changed out every 3 hours (dirty utensils stored away from the food prep areas until water supply returns and ware washing resumes). Utensils must be used only for a designated food.

• Texas Statutes and Laws - Retail Food Establishments