Boil Order/Advisory Procedures for Food Establishments

When boil water advisories or orders are issued, the owner/operator of a food establishment shall:

1. Voluntarily cease operations until the water has been declared acceptable by Missouri Department of Natural Resources (DNR) or The Missouri Department of Health and Senior Services (DHSS)
   
   OR
2. Obtain an alternate supply of potable water and/or ice, plus satisfactory methods for handwashing, food preparation, equipment cleaning, and sanitation.
   1. Handwashing for Food Handlers and/or Public.
      1. Standard handwashing policies should be implemented; followed by applying an approved hand sanitizer to clean hands.
      2. Use potable water from an approved alternative source or water that has been properly boiled and handled.
   2. Food Preparation.
      1. Produce
         1. Use pre-washed packaged produce.
         2. Use produce washed prior to boil order/advisory.
         3. Use frozen/canned produce.
         4. Wash fresh produce with potable water from an approved alternative source or water that has been properly boiled and handled.
      2. Preparation and cooking requiring water, including any reconstitution of liquid concentrates and dried foods.
         1. Use only food that was prepared prior to the boil order/advisory.
         2. Discontinue sale of prepared foods requiring water.
         3. Obtain prepared foods from approved alternate source.
         4. Use potable water from approved alternative source or water that has been properly boiled and handled.
   3. Carbonated and Other Beverages and Ice.
      1. For fountain soda, substitute with bottled or canned beverages and turn off water lines to beverage dispensers. Such dispensers shall be completely flushed and sanitized before being returned to service after the boil order/advisory has been lifted.
      2. For ice tea, lemonade, and other beverages, use potable water from approved alternate source or water that has been properly boiled and handled.
      3. Coffee machines that are directly connected to the water system can be used if the water reaches a boiling temperature for one (1) minute. Otherwise, bottled water from an approved alternative source or other previously boiled water must be used.
      4. Discard ice that may have been made with contaminated water. Ice machines must be cleaned and sanitized before being put back in service.
   4. Utensils and Food Contact Equipment.
      1. A properly operated manual dishwashing arrangement or properly operating and maintained mechanical temperature or chemical dishwashing machine is satisfactory for cleaning and sanitizing utensils during a boil water order. Facilities may also choose to implement the following:
         1. Use only single-service tableware and kitchenware.
         2. Take items to commissary for cleaning.
         3. Use water from approved alternate source.
         4. Use waterless cleaning or non-potable water for floors and other non-food contact surfaces.
         5. Garbage Grinders - no change
         6. Toilets - no change, if water pressure is available.
            1. If no water pressure is available, use adjacent facilities if possible or provide chemical toilets, such as porta-johns

The full Environmental Health Operational Guidelines are available through the Missouri Department of Health and Senior Services.