Emergency Food Safety Guidance for Commercial Food and Temporary Shelters

February 19, 2021 – To prevent foodborne illness, all safe cooking practices must be in place for
cooking operations to continue during an emergency - temperature controls, proper food
handling, and proper means of equipment cleaning. Temporary preparation procedures can be
taken to address affected food operations during an interruption or contamination of the water
supply (boil water advisory).

Commercial food preparation should discontinue operations immediately if safe alternative practices cannot be maintained using alternative procedures according to the Texas Food Establishment Rules.

No Water Service
All of the following procedures must be in place in order to remain in operation temporarily when
water service is off/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.
• Disposable plates and utensils only to be used for service to the public.
• A method to provide water under pressure for hand washing must be used, and a sufficient
supply of bottled water on hand to use for hand washing. (i.e. - a beverage container with a
spigot as a source of "running water" for hand washing).
• Waterless hand sanitizer must be used by employees following hand washing as described
above.
• An adequate supply of bottled water from an approved source in sufficient quantities to fill
three compartments in order to wash, rinse, and sanitize utensils OR have a sufficient number
of utensils so that they can be changed out every three hours (dirty utensils stored away from
the food prep areas until water supply returns and ware washing resumes) must be in place.
Utensils must be used only for a designated food.

Water Service Under Boil Water Notice:
Drinking Water
• Use commercially bottled water; or
• Use water that has been kept at a rolling boil for at least 2 minutes, 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.

 
Emergency Guidance Regarding Donation of Food from Permitted and Un-Permitted Kitchens –
Temporary Shelters
In accordance with section 418.016 of the Texas Government Code, the Office of the Governor grants DSHS’s request to temporarily suspend 25 TAC 228.62, 228.71, 228.75, 228.38, and 228.141 to the extent necessary to allow individuals or groups to prepare food in unlicensed kitchens to donate to people in need during this disaster so long as DSHS provides, and anyone preparing food to donate under this suspension follows, guidance on how to maintain food safety.

The Declaration is for: Statewide
• EXTREME WEATHER EVENT (PDF)
More information on Department of State Health Services emergency guidelines for donated food can be found at: www.dshs.texas.gov/foodestablishments

More information on emergency commercial food preparation requirements can be found at www.wcchd.org or call the Environmental Health Restaurant and Retail Food Assistance Hotline
512-248-7600 Monday - Friday 8am - 4pm.