Food Safety

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Food Establishment Monitoring

 

Personal Care at Work

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Potentially Hazardous Foods

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Sanitizing

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Cooking Temperatures

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Food Storage Basics

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Guidelines for Food Establishments During a Boil Water Order

Guidelines

During a boil water order; water may serve as a source of contamination of food, food equipment, utensils and hands Therefore the following is guidance for food establishments to follow when a boil water order is issued:

1. Voluntarily cease operations until the boil water order is lifted.

OR

2. Obtain an alternate supply of potable water and/or ice and provide satisfactory methods for hand washing, food preparation, and equipment cleaning and sanitation.

Note: water for drinking or cooking must be vigorously boiled for three (3) minutes prior to use or the establishment must use bottle water from a commercially approved source or other source approved by the Missouri Department of Natural Resources (DNR) or Missouri Department of Health and Senior Services (DHSS). Ice must also be from an approved source. Discard ice that may have been made from or exposed to contaminated water.

Handwashing (Food handlers and/or public)

A germicidal soap or hand cleanser shall be used, followed by drying with paper toweling or approved air-drying devices and subsequent application of a hand sanitizer. Hand sanitizers are not a substitute for proper handwashing. To reduce the risk of contaminating food products, direct hand contact with ready-to-eat food is prohibited.

Ice Machines

Ice machines that are directly connected to the water system must not be used. Shut the machine down, empty the contents of the unit, clean and sanitize the unit, and leave the unit off until the water supply is declared acceptable for use. Discard ice that may have been made from or exposed to contaminated water.

Food Preparation

Produce

  • use prewashed, pre-packaged produce
  • use produce washed prior to the boil water order
  • use frozen/canned produce
  • wash fresh product with potable water from an alternate approved source

Preparation and cooking requiring water; including and reconstitution of liquid concentrates and dried foods

  • use only food that prepared prior to the boil water order
  • discontinue sale of prepared foods requiring water
  • obtain prepared foods from alternative approved source (i.e. local deli or caterer)
  • use potable water from alternate approved source

Carbonated and other beverages

  • 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 water order has been lifted.
  • use potable water from alternate approved source.

Coffee Machines

  • Coffee machines that are directly connected to the water system can be used if the water reaches a boiling temperature for one (1) minute. If you are not sure how hot the water gets, then bottled water from an alternate, approved source or previously boiled water must be used.

Utensils and food contact equipment

  • a properly operated manual dishwashing arrangement should be satisfactory for sanitizing utensils so long as the normal washing, rinsing, and sanitizing steps are followed and provided that the concentration of sanitizer (chlorine, iodine, quaternary ammonia) is at the proper level
  • a properly operating and maintained mechanical temperature or chemical dishwashing machine should also be satisfactory for sanitizing utensils
  • use only single-serve tableware and kitchenware
  • use potable water from an alternative approved source
  • store food dispensing utensils in the food products

Garbage grinders - no change

Toilets - no change, if water pressure is available

if no water pressure is available, use adjacent facilities if possible or provide chemical toilets (e.g. porta-johns)

3. After the boil water order is lifted

  • flush the building water lines and clean faucet screens, water line strainers on mechanical dishwashing machines etc.
  • purge all water lines connected to fixtures and appliances, such as ice machines, beverage makers, produce and seafood misting devices, hot water heaters etc. Clean and sanitize all fixtures, sinks and equipment connected to waterlines.
  • Follow the manufacturer's recommended procedures for:
    • disinfecting water softeners, prior to putting them back into service;
    • replacing filters or media in small filters on ice machines, water treatment systems, beverage vending machines; and
    • replacing carbon filters or carbon media in filters.

Note:

In cases where no water under pressure is available, a food establishment that prepares and serves food other than prepackaged food items must cease operations until water is restored or an alternative water supply is established that is acceptable to DNR or DHSS.

Questions?

Contact the Bureau of Communicable Disease Control and Prevention toll-free at 1-866-628-9891, or your local public health agency, for further information concerning these processes or if special circumstances arise.

 Guidelines for Food Safety in Power Outage

A power outage may occur during a seasonal storm such as a tornado or flood, or may simply be caused by work being done on electric lines. Whatever the cause, the following recommendations apply to food safety in power outages.

Safety Recommendations

Use a Thermometer: Keep an appliance thermometer in the refrigerator and freezer at all times to see if food is being stored at safe temperatures (34 to 45 °F for the refrigerator; 0 °F or below for the freezer). The key to determining the safety of foods in the refrigerator and freezer is how cold they are. Most foodborne illnesses are caused by bacteria that multiply rapidly at temperatures above 45 °F.

Leave the Freezer Door Closed: A full freezer should keep food safe about two days; a half-full freezer, about a day. Add bags of ice or dry ice to the freezer if it appears the power will be off for an extended time. You can safely refreeze thawed foods that still contain ice crystals or feel cold to the touch.

Refrigerated Items: These foods should be safe as long as the power is out no more than about four to six hours. Discard any perishable food that has been above 45 °F for two hours or more and any food that has an unusual odor, color or texture. Leave the door closed; every time you open it, needed cold air escapes, causing the foods inside to reach unsafe temperatures.
If it appears the power will be off more than six hours, transfer refrigerated perishable foods to an insulated cooler filled with ice or frozen gel packs. Keep a thermometer in the cooler to be sure the food stays at 45 °F or below.

Never Taste Food to Determine Its Safety: Some foods may look and smell fine, but if they’ve been at room temperature longer than two hours, bacteria able to cause foodborne illness can begin to multiply very rapidly. Some types will produce toxins, which are not destroyed by cooking and can possibly cause illness.

POWER OUT CHART

Use the following charts to decide which foods are safe to eat when the power is restored.

Refrigerator Foods

When to Save and When to Throw It Out

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Frozen Food

When to Save and When to Throw It Out

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Sources:
1. Clemson Extension, Home and Garden Information Center. Food Safety in Power Outages. http://hgic.clemson.edu/factsheets/HGIC3760.htm
2. USDA/FSIS (2006),Keeping Food Safe During an Emergency. http://www.fsis.usda.gov/Fact_Sheets/keeping_food_safe_during_an_emergency/

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