What Foodservice Operators Should Do During a Boil Water Advisory

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A boil water advisory can create an immediate food-safety and operational challenge for restaurants, commercial kitchens, healthcare facilities, schools and other foodservice operations.

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And the concern goes well beyond the water coming from the faucet.

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Ice machines, beverage dispensers, coffee equipment, produce washing, food preparation, warewashing and other commercial kitchen equipment may all depend on the affected water supply.

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Knowing what to shut down, what operations may continue and what must be flushed, cleaned or sanitized after the advisory is lifted can help protect customers, employees and your operation.

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First: Follow Your Local Regulatory Authority

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A boil water advisory generally means the water supply may contain disease-causing microorganisms and should be boiled before certain uses.

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Foodservice operators should immediately review the notice issued by their water utility and follow instructions from their local health department or other regulatory authority.

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Requirements can vary by jurisdiction and by the circumstances that caused the advisory. Depending on the situation and applicable regulations, a food establishment may need to modify its menu, implement temporary procedures or discontinue operations.

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Do not assume that boiling some water allows the rest of the kitchen to continue operating normally.

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Stop Using Equipment Connected to the Affected Water Supply

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One of the first steps should be identifying every piece of equipment that receives water from the affected potable-water system.

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CDC guidance recommends discontinuing service of water-connected equipment during a boil water advisory, including examples such as:

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• Ice machines and ice dispensers
• Post-mix beverage machines
• Produce spray misters
• Auto-fill coffee and tea makers
• Instant hot-water equipment

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Other equipment and systems in a commercial kitchen may also need to be evaluated, including drinking fountains, bottle fillers, dipper wells, combi ovens, steamers, warewashing equipment and water filtration systems.

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Follow your regulatory authority’s requirements and the equipment manufacturer’s instructions.

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Pay Particular Attention to Ice

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Freezing water does not make contaminated water safe.

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Stop producing ice using the affected water supply. CDC guidance also recommends discarding ice made before the boil water advisory was issued and using commercially manufactured ice instead.

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Don’t forget about ice stored in bins or dispensers. Simply shutting off the ice-making portion of a machine does not address ice that may already be affected.

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Use Safe Water for Food and Beverages

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During a boil water advisory, follow public-health instructions for an acceptable source of water.

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CDC guidance generally recommends commercially bottled water or properly boiled tap water. When boiling is required, CDC recommends bringing the water to a full rolling boil for at least one minute. At elevations above 6,500 feet, CDC recommends boiling for three minutes.

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Safe water may be necessary for:

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• Drinking
• Cooking and food preparation
• Washing fruits and vegetables
• Making beverages
• Making ice
• Preparing foods that absorb water
• Other food-contact uses identified by the regulatory authority

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Foodservice operators may also consider temporarily simplifying their menus to reduce reliance on water and water-connected equipment.

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Don’t Forget Handwashing and Warewashing

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Handwashing and warewashing require particular attention because both are fundamental food-safety controls.

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Follow the instructions provided by the applicable health authority for handwashing during the specific advisory. CDC’s guidance for foodservice and other commercial settings recommends using an appropriate drinking-water alternative for handwashing during a boil water advisory involving potential Cryptosporidium contamination and notes that alcohol-based hand sanitizers do not kill Cryptosporidium.

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Warewashing must also continue to provide an effective cleaning and sanitizing process. Depending on the situation and equipment, operators may need to modify their procedures or use single-service plates, cups and utensils.

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If required handwashing, cleaning and sanitation cannot be safely maintained, normal foodservice operations may need to be restricted or discontinued.

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A Water Filter Does Not Automatically Make the Water Safe

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A common misconception is that water passing through a filter is automatically safe during a boil water advisory.

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That isn’t necessarily true.

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Many filters installed on commercial ice machines, beverage systems and other foodservice equipment are intended primarily to address sediment, chlorine, taste, odor or scale. They should not automatically be assumed to eliminate bacteria, viruses or other microorganisms that may be responsible for an advisory.

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Follow the boil water advisory even when equipment has a water filter unless the appropriate authority specifically advises otherwise.

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When the Advisory Is Lifted, Don’t Just Turn Everything Back On

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Receiving the all-clear does not necessarily mean every piece of kitchen equipment should immediately be placed back into service.

CDC recommends flushing, cleaning and sanitizing equipment with water-line connections according to manufacturers’ instructions after the advisory ends.

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Operators should first confirm that the advisory has officially been lifted and follow the water utility’s instructions for flushing the building’s plumbing.

Then address affected equipment individually.

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Flush Water Lines and Equipment

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Water that entered piping, tubing or equipment during the advisory may remain in the system.

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CDC recommends flushing pipes and faucets after the advisory is over and provides a general recommendation of running cold-water faucets continuously for at least five minutes. Follow any different instructions issued by your water utility or health authority.

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Clean and Sanitize Ice Machines

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Discard affected ice and follow the ice machine manufacturer’s recommended cleaning and sanitizing procedures before returning the machine to normal operation.

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Change Water Filters

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CDC recommends changing point-of-entry and point-of-use water filters after the boil water advisory, including filters associated with equipment that uses water.

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Equipment-specific manufacturer instructions should also be followed.

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‍Flush Beverage and Other Water-Connected Systems

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Post-mix beverage equipment, coffee and tea equipment, drinking fountains, produce misters and other water-connected equipment should be flushed, cleaned and sanitized as applicable before returning to service.

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Document the Response

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Record the advisory, affected equipment, shutdown procedures, flushing, cleaning and sanitizing, filter changes, service calls and return-to-service actions.

For institutional kitchens and facilities with formal food-safety or preventive-maintenance programs, this documentation can become part of the facility’s emergency response records.

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Boil Water Advisory Commercial Kitchen Checklist

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Keep this checklist with your facility’s food-safety or emergency-response procedures.

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When an Advisory Is Issued

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Facility: ______________________________

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Date/Time Advisory Issued: ______________________________

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Person in Charge: ______________________________

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Immediate Response

☐ Review the official boil water advisory.

☐ Notify the person in charge, food-safety manager and appropriate facility personnel.

☐ Contact the local health or regulatory authority when required.

☐ Determine whether operations can safely continue and what activities must stop or be modified.

☐ Notify employees of the advisory and temporary procedures.

☐ Prevent use of affected drinking fountains, bottle fillers and other unsafe water sources.

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Identify Water-Connected Equipment

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Check each applicable item:

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☐ Ice machines / ice dispensers

☐ Fountain / post-mix beverage systems

☐ Automatic coffee / tea equipment

☐ Drinking fountains / bottle fillers

☐ Produce misters

☐ Dipper wells

☐ Combi ovens / steamers

☐ Dishmachines / glass washers

☐ Water filtration systems

☐ Other water-connected food equipment: ______________________

☐ Shut down affected equipment as required.

☐ Do not assume an installed water filter makes the water safe.

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Ice

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☐ Stop producing ice from the affected water supply.

☐ Discard affected ice as directed.

☐ Prevent the machine from automatically making additional ice.

☐ Obtain commercially manufactured ice from an approved source if needed.

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Food & Beverage Preparation

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Use an approved safe-water source as required for:

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☐ Drinking

☐ Cooking and food preparation

☐ Washing produce

☐ Beverages

☐ Ice

☐ Foods that absorb water

☐ Other food-contact uses

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Alternative water source:

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☐ Commercially bottled water

☐ Properly boiled water

☐ Other approved source: ______________________________

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Handwashing & Warewashing

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☐ Review applicable handwashing instructions.

☐ Verify employees can maintain required handwashing practices.

☐ Evaluate dishmachine and glasswasher operation.

☐ Verify manual warewashing procedures remain compliant.

☐ Use single-service plates, cups and utensils when appropriate.

☐ Restrict or discontinue operations if required sanitation cannot be maintained.

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After the Advisory Is Lifted

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Date/Time All-Clear Received: ______________________________

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☐ Confirm the advisory has officially been lifted.

☐ Follow water utility instructions for flushing the building’s plumbing.

☐ Flush affected water lines and water-connected equipment.

☐ Discard affected ice.

☐ Clean and sanitize ice machines according to manufacturer instructions.

☐ Flush, clean and sanitize beverage systems as applicable.

☐ Flush automatic coffee and tea equipment.

☐ Flush produce misters and other affected equipment.

☐ Change applicable point-of-entry and point-of-use water filters.

☐ Follow manufacturer instructions for equipment-specific restart procedures.

☐ Clean and sanitize affected food-contact equipment and surfaces as required.

☐ Verify dishmachines and sanitation equipment are operating correctly.

☐ Inspect equipment for alarms, leaks or abnormal operation.

☐ Document the work performed.

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Completed By: ______________________________

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Date: ______________________________

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Manager Verification: ______________________________

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Frequently Asked Questions About Boil Water Advisories

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Can a restaurant stay open during a boil water advisory?

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Possibly. Whether a restaurant or foodservice facility can remain open depends on the circumstances, local regulatory requirements and whether the establishment can maintain safe food preparation, handwashing, warewashing and sanitation.

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Some facilities may be able to operate using approved alternative water sources, commercially manufactured ice, single-service utensils and a modified menu. Follow the direction of the local health or regulatory authority.

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Can restaurants use tap water during a boil water advisory?

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Do not use affected tap water as though it were normal potable water. Follow the advisory regarding drinking, cooking, food preparation and other uses. Commercially bottled water or properly boiled water may be appropriate alternatives.

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How long do you boil water during a boil water advisory?

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CDC generally recommends bringing tap water to a full rolling boil for one minute. At elevations above 6,500 feet, CDC recommends boiling for three minutes. Allow the water to cool before use.

Always follow any different instructions provided by local authorities.

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Can you use an ice machine during a boil water advisory?

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Ice machines connected to the affected water supply should not continue producing ice for consumption.

Freezing does not reliably eliminate disease-causing microorganisms. Stop ice production and use commercially manufactured ice from an approved source when permitted.

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Do you have to throw away ice after a boil water advisory?

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CDC recommends discarding ice made before the boil water advisory was issued. Ice produced from potentially affected water should not be served.

Remember to address the ice stored in the bin or dispenser as well as the ice-making equipment itself.

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Does a water filter make tap water safe during a boil water advisory?

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Not necessarily.

Many commercial water filters are not designed to eliminate all disease-causing microorganisms. Having a filter installed on an ice machine, beverage dispenser or other appliance does not automatically make the water safe during a boil water advisory.

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Should restaurant water filters be replaced after a boil water advisory?

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CDC recommends changing point-of-entry and point-of-use water filters after the advisory, including filters associated with equipment that uses water. Follow manufacturer instructions as well.

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Can restaurants serve fountain drinks during a boil water advisory?

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Post-mix fountain beverage systems connected to the affected water supply should be taken out of service during the advisory. Bottled or canned beverages can provide an alternative.

Before returning the fountain system to service, follow applicable flushing, cleaning and sanitizing procedures.

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Can you make coffee during a boil water advisory?

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Do not assume an automatic coffee maker makes affected water safe simply because the equipment heats water.

Auto-fill coffee and tea equipment connected to the affected water system should be taken out of service during the advisory. Follow public-health and manufacturer guidance before returning it to operation.

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Can you wash fruits and vegetables during a boil water advisory?

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Do not rinse ready-to-eat produce with potentially contaminated water. Use an approved safe-water source according to the advisory and applicable regulatory requirements.

Temporarily using appropriately sourced prewashed produce may also reduce water requirements.

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Can you wash dishes during a boil water advisory?

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It depends on the equipment, sanitizing method, nature of the advisory and regulatory requirements.

Operators should verify that their warewashing method remains acceptable. Single-service plates, cups and utensils can help reduce warewashing requirements during the advisory.

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Can employees wash their hands during a boil water advisory?

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Follow the instructions issued for the specific advisory and your regulatory authority’s requirements.

For boil water situations involving potential Cryptosporidium contamination, CDC recommends handwashing with soap and an appropriate safe-water alternative and cautions that alcohol-based hand sanitizers do not kill Cryptosporidium.

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What commercial kitchen equipment should be checked during a boil water advisory?

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Check anything connected to the affected potable-water system, including ice machines, beverage dispensers, coffee and tea equipment, drinking fountains, produce misters, dipper wells, combi ovens, steamers, dishmachines, glass washers, water filtration systems and other equipment with automatic water connections.

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What should you do with an ice machine after a boil water advisory is lifted?

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Don’t simply turn it back on and begin serving ice.

Confirm that the advisory has ended, discard affected ice, flush the water supply as required, and clean and sanitize the machine and storage bin according to the manufacturer’s instructions before returning the equipment to service.

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What should a restaurant do after a boil water advisory is lifted?

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Confirm the official all-clear and follow water utility instructions for flushing the building.

Then address water-connected equipment individually. This can include flushing lines, discarding ice, cleaning and sanitizing ice machines, flushing beverage and coffee systems, changing filters and verifying that warewashing and sanitation equipment are operating properly.

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How can a restaurant prepare for the next boil water advisory?

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Don’t wait until the next emergency to determine which pieces of equipment use water.

Maintain an inventory of water-connected equipment, manufacturer cleaning and sanitizing instructions, filter information, emergency contacts and sources for bottled water and commercially manufactured ice.

Keep a printed boil water advisory checklist with your food-safety and emergency-response procedures.

Be Prepared Before the Next Water Emergency

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A boil water advisory is both a food-safety event and an equipment-management event.

Having a plan for shutting down, protecting and restarting water-connected commercial kitchen equipment can make responding to an advisory considerably easier.

Aldevra supplies commercial foodservice equipment and supports government, healthcare, institutional and other foodservice customers nationwide. If you need assistance identifying manufacturer requirements, replacement filters, equipment documentation or service resources for commercial kitchen equipment, contact Aldevra.

Sources & Additional Guidance

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Centers for Disease Control and Prevention (CDC): Guidance for commercial and foodservice settings during a boil water advisory.

CDC: Drinking Water Advisories guidance.

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Michigan Department of Agriculture & Rural Development (MDARD): Emergency Action Plans for Retail Food Establishments.

This article provides general educational information and does not replace instructions from your water utility, local health department, regulatory authority or equipment manufacturer. Requirements and appropriate procedures vary by jurisdiction, equipment and the circumstances of the water advisory.

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