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Severn Trent is working to resume mains water supply across the affected areas of Gloucestershire. For the latest information visit:
http://www.stwater.co.uk/
It is vital business operators consider the health and safety implications of the current water situation on their business to ensure the safety of both the public and staff.
Until normal supply resumes you may need to consider operating on reduced staffing levels so that you can maintain facilities for essential staff. Some employees may be able to work from home or at an alternative site. If you are unable to provide adequate supplies of drinking water or sanitary facilities you will need to consider suspending your operation until mains water is restored.
OPERATING A BUSINESS WITHOUT A MAINS WATER SUPPLY
If your business suffers from a loss of mains water supply you should immediately undertake a risk assessment of your operation(s) to determine if it is safe for you to continue working.
Your risk assessment should identify the methods you will employ to keep sanitary conveniences and drinking water supplies available to staff. If this cannot be done then it is unlikely to be acceptable for you to continue to operate. In addition do you rely on a boiler system that might run dry, or do you have fire-fighting systems that rely on mains water ?
OPERATING A FOOD BUSINESS WITHOUT A MAINS WATER SUPPLY
The supply of constant clean potable water is vital to food safety and stoppage of water to businesses will greatly increase the risks related to that business.
Businesses are advised to contact Food Safety Officers who will be able to advise proprietors who are unsure what action they should take.
Sufficient 'clean' (i.e. Potable water) must be held for the following purposes:
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Washing food handlers hands
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Washing glassware, utensils and any other equipment with which food comes into contact
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Cleaning of food contact surfaces
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Beer line cleaning
The following advice to proprietors will assist in ensuring a short term, safe trading environment in the event of a water stoppage of any kind.
Food Service
Consider the risk to the food produced in the kitchen - it may be better to:
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Stop supplying the usual menu on days of water stoppage
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Prepare simple, refrigerated foods such as sandwiches when there is available water and hold them for a maximum of 24 hours, wrapped individually in an appropriate covering, such as a cling film designated for use with that food, and labelled. NB - make sure the refrigerator is operating correctly and is able to maintain the temperature of chilled foods at 8'C or below
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Use frozen food, heated in a microwave or combination oven and served on paper plates
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Purchase ready frozen ice. Choose a reputable supplier. Do not attempt to get supplies from another business - their ice machine may not be safe or sufficiently clean
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Purchase bottled water and carbonated drinks or individual canned drinks rather than supply boiled water
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Purchase some disposable items to minimise washing water needs. Use disposable napkins, plates and cutlery rather than items which have to be washed
Sufficient unboiled water must be held for the following purposes:
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Flushing of sanitary accommodation for staff and customers (A short flush system or a brick in WC cisterns will help save water)
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General cleaning of floors and walls etc.
Remember that local food suppliers may be experiencing the same difficulties as yourself so do only use reputable firms.
Water unfit for drinking used for the generation of steam, refrigeration, fire control and other similar purposes not relating to food, must be conducted in separate systems, readily identifiable and having no connection with, nor any possibility of reflux into, the potable water systems.
Water Storage
Potable water should be kept in clean, capped or lidded containers, away from direct sunlight, in order to prevent algae growth or physical contamination. It is essential that stored water remains clean. The containers of potable water should be kept as cool as possible. Use refrigerators, beer cooling cabinets or chilled cellars for storage. Containers should be properly labelled, and water should not be stored for longer than 24 hours, after which time it may be used for other non-food or drink purposes.
Disinfection of Water
Any water, which does reach the business from the mains, may have become contaminated by the pipes standing empty, so it must be disinfected appropriately by either boiling it or through chemical means.
Boiling
Boil water used for washing, cleaning, pipes and drinking once the “switch-off” begins and continue until the all clear is received from the water authority.
To boil water safely, heat small manageable quantities. Allow it to cool before decanting it into clean lidded/covered vessels. Do NOT attempt to decant water when it is hot. Boiling all water for potable uses, including hand washing, will not always be practical, in which case chemicals specifically for disinfecting water may be used. Boiled water can be used for hand washing, food and equipment washing and for washing any surfaces which may come into contact with food.
Use of Chemical Methods for Disinfecting
If water disinfecting chemicals are used, read the instructions carefully and follow all advice regarding contact times, etc. Chlorine tablets can be used but they will not kill all organisms. The proprietors should always act on the advice of the water company regarding disinfecting and any treatment of piped water, which may be available during and immediately after a period of interrupted supply. This advice may take account of physical or chemical contamination. Where there is any doubt regarding the advice received, proprietors should contact their local food safety officers.
Bowser Supply
If bowsers are provided, water must be drawn into clean vessels and the supplier may then give instructions to disinfect such water by boiling or by chemical means. This water should not be used for hand washing, food washing or to wash anything which may come into contact with food unless it has been boiled.
'Clean' (potable) water must be kept in clean containers which are capped or lidded. The containers of potable water should be kept as cool as possible. Use refrigerators, beer cooling cabinets or chilled cellars for storage.
Customer Care
Put up notices explaining that the action being taken within the business is due to the water stoppages and request customer’s help and understanding.
Links to Latest Flood and Water Supply Information
Last Updated: 30/07/07
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