فوڈ اسٹیبلشمنٹس

ابالے پانی کی ایڈوائزری کے تحت فوڈ اسٹیبلشمنٹس کے لیے رہنما خطوط

All VDH food facilities are affected if there is a boil water advisory (BWA) in your area. Call (804) 748-1691 x3 to learn how the BWA impacts your operations and if you can stay open.

During a BWA, a manager or person in charge shall:

  1. Check the safety of the food, water, and ice;
  2. Follow the guidance in this table or close until the BWA ends and the recovery steps are complete; AND
  3. Follow all requirements for flushing lines and clean and sanitize all food contact surfaces prior to resuming normal operations when the BWA is lifted.

Safe water is only:

  1. تجارتی طور پر بوتل پانی،
  2. Hauled water from a waterworks regulated by the Office of Drinking Water (ODW) that is not under a BWA or from a private home. The water shall be transported in a covered, food-grade, sanitized container, OR
  3. Boiled water: Boil water by bringing tap water to a rolling boil for at least one minute on a stovetop, in an electric kettle, or in a microwave using a microwave-safe container. For large amounts of water, make sure all parts of the water are at a full boil for one minute; this could take as long as 20-30 minutes depending on how much water and how big the pot is.

Use SAFE water to cook/ prepare food, ice, and beverages, clean food contact surfaces, and wash fruits and vegetables.

Handwashing and Hygiene (Employees and Patrons)

  • Only use SAFE water for handwashing.
  • Set up a handwashing station with a container of warm water (85-100°F) that has a lever spigot, bucket to catch water, hand soap, and paper towels. Place these stations in all areas where food is handled and in all restrooms.
  • Put up a sign telling customers not to use tap water for drinking or brushing teeth.
  • Alternative: If you are only serving pre-packaged foods, you may use chemically treated towelettes.
  • NOTE: An operational handwashing station must be provided for use in the immediate area of a toilet facility.

Washing/soaking produce

  • Do not use tap water; only use SAFE water. Alternative: Use pre-washed packaged produce or frozen/canned fruits and vegetables.

Making drinks with water

  • Do not use equipment connected to tap water, such as post-mix drink machines, auto-fill coffee makers, or instant hot water heaters.
  • Alternative: Make drinks with SAFE water.

Making food with water

  • Throw away any ready-to-eat food made with or touched by unsafe water.
  • Alternative: Make ready-to-eat food with SAFE water.

Utensil Washing and Cleaning

  • Use only SAFE water to clean and sanitize equipment, utensils, and tableware in a three-compartment sink. “Wash” shall be at 110°F.
  • Use proper sanitizer concentration:
    • Chlorine- 50 to 100 parts per million (ppm)
    • Quaternary ammonia (QUAT)- 200-ppm (or per the manufacturer label)
    • Iodine- 5-ppm
  • Alternative (strongly recommended): use disposable, single-service utensils and tableware.
  • NOTE: Do not use dishwashing machines connected to tap water.

Thawing frozen foods

  • Do not use tap water to thaw frozen foods; use only SAFE water.
  • Alternative: Thaw frozen food in the refrigerator or microwave.

Making Ice

  • Do not make ice. Turn off ice machines and throw away existing ice.
  • Alternative: Use store-bought ice.
آخری تازہ کاری: اپریل 2، 2026