Fact Sheet 

Guidelines for food establishments during a boil water advisory/notice

 Food establishments can continue to operate during the boil water notice as long as the following measures are strictly adhered to: 

• All water that is to be provided directly to customers for drinking or used for preparing foods must be commercially “bottled” water

• All foods (e.g. fruits and vegetables) that need washing are to be rinsed or soaked only in commercially “bottled” water.

• Only commercially “bottled” water can be used as an ingredient in any food product (e.g. drink mixes, puddings, gelatins, etc.)

• All ice must be made with commercially “bottled” water, or must originate from a commercial ice supply distributor.  Ice machines must be emptied and not used for the duration of the boil water advisory.

 Note:   “Bottled” water is required exclusively in food preparation due to the difficulty and potential hazards in boiling large quantities of water for commercial use. Where a boil order is, or is expected to remain in effect for an extended time, a food handling establishment may be required to install a water treatment system for the establishment.   Any water treatment system or alternate source of water used in a food establishment must receive approval from the Department of Agriculture Sanitarian in cooperation with the Department of Health and Human Services Drinking Water Program prior to its use during a boil water notice. 

• Wash and rinse hands in water that has been treated with chlorine bleach (please see the end of this fact sheet for directions on making this solution).  This solution must be provided in customer washrooms as well as in staff washrooms and at all hand basins.  Alternatively, it may be possible to use an alcohol-based hand disinfectant.   Please check first with your public health department.  Good handwashing must be emphasized for all staff.

• Commercial dishwashers can be used provided that:
• The wash water is sufficiently clean at all times to clean the dishes and is maintained at a temperature not lower than 140º F or higher than 160º F; and
• The sanitizing rinse is either water that is maintained at a temperature not lower than 180ºF and is applied for a minimum of ten seconds in each sanitizing cycle, or a chemical solution as described in the Nebraska Food Code.

• Dishes can be washed by hand using the three compartment sink method provided that they are sanitized by immersion in clean chlorine solution (200 ppm) of available chlorine, or by any other method as described in the Nebraska Food Code.

• All soft drink beverage lines connected directly to tap water for mixing must be disconnected.  Use bottles or canned beverages exclusively.

• Any employee suffering from a diarrheal illness must be excluded from work until diarrhea has ceased and the physician in cooperation with the Health Department has determined that the employee may return to work.

•  Signs advising not to drink the tap water must be posted at all sinks.

•  Any food preparation equipment with direct connection to the water line, such as an ice cream machine, or other equipment, must be disconnected.

 Please contact your public health inspector if you need to discuss these guidelines. Directions for making chlorine bleach hand washing solution 

• Place 50 ml of liquid bleach in 50 liters of water or 1 teaspoon bleach in 1 gallon of water. Mix and let stand for at least 10 minutes before usingThe mixture can be transferred to smaller clean containers for use.   A hand pump works well.Label the container as follows:  “Chlorine Bleach Solution.  Apply to hands after washing.   Do not drink”
• After washing hands with liquid soap, rinse them with the solution from the containers.

 Where can I get more information?For further information on well water safety, please contact Four Corners Health Department 402-362-2621 or 877-337-3573