A sufficient supply of potable water is necessary in a food service operation for handwashing, food preparation, cleaning and sanitizing equipment, and other food service activities. Problems involving the water supply (including ice) are especially important since water may serve as a direct vehicle of contamination to food or food contact surfaces.
Whether a food service operation is served by a public or private water supply, anticipated and unanticipated interruptions in the supply of potable water can occur. Anticipated interruptions include routine or scheduled maintenance on the pump or plumbing, or less commonly, the diversion of the water during certain hours each day due to rationing. Unanticipated interruptions include plumbing failure, fire department demands, supply contamination, or system failure due to accidents or natural disasters.
Click the Download button to access a printable version of the Ohio Department of Health’s Potable Water Interruption in a Food Service Operation fact sheet.