Below are the directions set for food establishments during an event when water is not safe to use based on Texas Department of State Health Services (DSHS) guidelines.
A. Drinking Water
1. Use commercially bottled water; or
2. Use water that has been kept at a rolling boil for at least 2 minutes, or
3. Use water brought in from an approved public water supply in a
covered, sanitized container.
B. Beverages Made with Water
1. Do not use post-mix carbonated beverage machines, auto-fill coffee
makers, instant hot water heaters, ice machines, etc. using auto-fill
methods.
C. Ice Making
1. Discard existing ice and do not make more ice.
2. Use commercially manufactured ice.
D. Cooking
1. Use commercially bottled water, or
a. Use water that has been kept at a rolling boil for at least 2 minutes;
b. Use water brought in from an approved public water supply in a
covered, sanitized container.
E. Handwashing
1. Use commercially bottled water, or
a. Use water that has been kept at a rolling boil for at least 2 minutes;
b. Use water brought in from an approved public water supply in a
covered, sanitized container.
2. Handwashing procedures must follow the Texas Food Establishment
Rules. The water temperature for handwashing must be a minimum of
100° Fahrenheit.
F. Cleaning and Sanitizing Tableware and Utensils
1. Only use single-service items.
G. After the Public Water System lifts the Boil Order Notice, the Retail Food
Establishment:
1. Flush the building’s water lines for at least five minutes and clean faucet screens. Note that the water heater will take more than 5 minutes but it needs
to be emptied.
2. Flush and sanitize all water-using fixtures and appliances, such as ice
machines, beverage dispensers, beverage “gun” dispensers, hot water heaters,
direct water source machines, dishwashing machines, and any other such
equipment.
3. Run ice machines through two cycles of ice production and discard the ice.
Then clean and sanitize the bin.
4. Clean and sanitize all fixtures, sinks, and equipment connected to water lines.
5. If water filtration systems are present, the filters will need to be replaced.
When all of these steps have been performed (after the boil water advisory has been lifted) a food service establishment may return to normal operations. The food establishment manager is the responsible person who must assure that the following requirements are met.