Agriculture_Markets
Andrew M. Cuomo, Governor | Richard A. Ball, Commissioner
 
 

Water Emergency Procedures

OVERVIEW

If an establishment has a limited supply of water or the supply is contaminated the following guidelines shall be followed by the establishment with the concurrence of the Inspector for a short period of time.

These emergency guidelines are a temporary measure to allow an establishment to continue to operate while arranging for the installation or repair of a well, a chlorinator system, an ultra-violet system, etc.

Water or ice from a suspect or non-potable water supply shall never be used as an ingredient, in any form, in the manufacture of any food product or come in contact with foods, ingredients or food-contact surfaces.

OPERATION

WHEN WATER IS LIMITED OR UNAVAILABLE

WHEN WATER SUPPLY IS CONTAMINATED

Handwashing by employees.

Use water from an approved alternate source.

Same (any alternative accepted for employee hand-washing must fully meet the need of regular and effective handwashing by employees).

Cleaning and sanitizing tableware, kitchenware, vending machine compo- nents, equipment and contact surfaces.

Use only single-service tableware and single use kitchenware.

Use water from or take components to a department approved alternate source elsewhere for cleaning.

Same.



Same.

Cleaning floors, walls and other non-food contact surfaces.

Use waterless cleaning methods.

Use nonpotable water if approved by this Division.

Storing dispensing utensils in dipper well.

Store utensils in food.

Same.

Using garbage grinders.

Discontinue use and dispose of garbage in proper containers together with other refuse.

Use nonpotable water if approved by this Division.

Flushing toilets.

Use adjacent approved facilities which are readily available.

Use waterless toilets
(portable toilets).

Limit toilet use to employees only.

Use water from an alternate source.

Same.


Same.


Use nonpotable water.


Same.

Preparing carbonated and other cold/hot beverages.

Replace with bottled or
canned beverages.

Use water from an approved alternate source.

Same.


Same.

Disconnect water line to post-mix carbonated beverage machine, drain and disinfect lines prior to reuse.

Thawing of frozen foods.

Thaw only in refrigerator, or as part of cooking process if food weighs less than three pounds.

Same.

Washing produce.

Obtain and use prewashed packaged produce.

Use produce washed prior to emergency. May have been washed with contaminated water.

Same.


Same.

Washing produce (continued).

Use frozen or canned produce.

Wash fresh produce with water from an approved alternate source.

Same.

Same.

Spraying, dipping and soaking of produce.

Use water from an approved alternate source.

Same.

Preparing and cooking food, including reconstituting dried food.

Use only food that was prepared prior to the interruption.

Discontinue sale of prepared foods.

Use prepared food from an approved alternate source.

Use water from an approved alternate source.

Same.


Same.


Same.


Same.

Ice-making.

Use ice prepared before interruption.

Do not use ice for preparing or serving beverages.

Purchase packaged potable ice.

Disconnect machine from supply; drain and disinfect equipment prior to re-use.

Same.


Same.

Information Note

Non-potable water systems may be used for air conditioning, equipment cooling and fire protection. This water shall not contact food or food contact equipment. The non-potable water system shall be durably identified as such.