Water Damage >> Finding The Water Leak

Guidance for Food Establishments for Re-opening After Flooding Sept. 9, 2011 This information is for licensed food and/or lodging establishments. Take the following actions to re-open after damage to your facility and food stocks due to flooding and Finding The Water Leak power outages.

Closing Your Facility You must close your facility for business if you have one or Finding The Water Leak more of the following hazards: any part of the food establishment was flooded.

All flood waters are considered contaminated sewage backed up into the facility plumbing does not drain and toilets are not usable by staff drinking water supply for the food establishment was flooded, Finding The Water Leak and potable water is not available from alternate sources or by following. 

Boil Water Advisory guidelines customers or staff must walk through Finding The Water Leak sewage-contaminated water to get into the facility there is no power other hazards that may compromise food safety in the facility Inspection Before Re-opening 

Conduct a complete self-inspection to make sure that normal operations can be resumed safely Finding The Water Leak and without compromising food safety. Only enter the building with caution, and with theguidance of structural and electrical experts. 

If your establishment was closed by theDepartment of Health Food & Lodging program, Finding The Water Leak you must have a re-opening inspection by theHealth Department before resuming business. Sanitize Decontaminate and sanitize equipment and structural surfaces that are salvageable.Thoroughly wash and rinse surfaces before sanitizing. 

Follow decontamination and sanitizationprocedures using chemical sanitization, e.g. chlorine bleach at a concentration of 100-200 ppm(1 tablespoon bleach in 1 gallon of potable water), Finding The Water Leak Quaternary Ammonium at a concentration of 200 ppm, or other approved sanitizers. 

Proper decontamination will eliminate harmful microorganisms, chemical residues, or filth that could pose a food safety risk. Discard Damaged Food Products Discard all food and packaging that has been in contact with flood waters, Finding The Water Leak unless the food is in a hermetically sealed can that has not been damaged. 

Destroy refrigerated and frozen foods – such as meat, poultry, shell eggs, egg products,and milk – that have been immersed in floodwaters. If in doubt, throw it out. Inspect canned foods Finding The Water Leak and discard any food in damaged cans. 

Can damage is shown by swelling, leaking, punctures, holes, fractures, extensive deep rusting Finding The Water Leak or crushing/denting severe enough to prevent normal stacking or opening with a manual wheel-type canopener. 

Discard products in containers with screw caps, snap-lids, crimped-caps (soda bottles),twist-caps, flip-top, snap-open Finding The Water Leak and similar type closures that have been submerged in floodwaters. Do not salvage food packed in plastic, paper, cardboard, cloth and similar containersthat have been water damaged. 

Undamaged, commercially prepared foods in all-metal cans or retort pouches can besaved if you remove labels that can come off. Thoroughly wash the cans, rinse them, Finding The Water Leak and then disinfect them with a sanitizing solution consisting of 1 tablespoon bleach pergallon of potable water. 

Finally, re-label containers that had the labels removed,including the expiration date, with a marker.Complete proper Finding The Water Leak and safe disposal of condemned food items in a manner consistent withfederal, state and local solid waste storage, transportation, and disposal regulations. 

This mustbe done to ensure these products do not reappear as damaged or salvaged merchandise for human consumption.Physical Facilities If you have a well that has been flooded, Finding The Water Leak the water should be disinfected and tested toconfirm it is safe after floodwaters recede. 

If you suspect that your well may becontaminated, information is available on the Health Department website for Finding The Water Leak disinfection procedures: www.healthvermont.gov If you have a public water supply, confirm that potable water is available from the water operator. Follow Boil Water Advisory information if potable water is not confirmed. 

Thoroughly wash all physical facility interior surfaces (e.g. floors, walls and ceilings),using potable water, with a hot detergent solution, rinsed free of detergents and Finding The Water Leak residues, and treated with a sanitizing solution. (See section above on sanitizing.) Prevent or clean up mold. 

Structural components of the building (e.g. walls, piping,ceiling and HVAC system/ventilation systems) affected by flood waters or otherdamage, should be cleaned, repaired, and disinfected where possible. Remove and Finding The Water Leak destroy wall board that has been water damaged. Cement walls that have mold damagecan be reconditioned. 

Thoroughly clean and Finding The Water Leak free debris from any exhaust systems. Consult professionalservice technicians as needed. Water damaged ventilation systems that cannot bethoroughly cleaned and sanitized should be removed and replaced. In all cases, replaceall ventilation air filters. 

Equipment Thoroughly wash metal pans, ceramic dishes and utensils (including can openers) with soap and hot water. Rinse and then sanitize by boiling in potable water or Finding The Water Leak immersing for 15 minutes in a solution of 1 tablespoon of unscented liquid chlorine bleach per gallonof drinking water or other approved sanitizer. 

Follow instructions on the sanitizer labelfor the correct concentration. Thoroughly wash countertops, equipment and non-food contact surfaces with soap and Finding The Water Leak hot water. Rinse and then sanitize by applying a solution of 1 tablespoon of unscentedliquid chlorine bleach per gallon of drinking water or other approved sanitizer. 

Air dry. Use a dishwasher or three-compartment sink to wash, rinse and sanitize equipment and Finding The Water Leak utensils using potable water and:o Use chlorine bleach at a concentration of 50-100 ppm (1/2 tablespoon of bleachin 1 gallon of potable water) or other approved sanitizers for food contactsurfaces and equipment.o 

Mechanical dishwashing machines Finding The Water Leak should provide a final sanitizing rinse of either 50 ppm chlorine (for chemical sanitizing machines) or 180°F final sanitizing rinse(for hot water sanitizing machines).o 

An approved test kit should be available to ensure appropriate sanitizer strengthfor chemical sanitizing and a maximum registering thermometer or temperaturesensitive tape should be available to check that the hot water reaches 180°F or Finding The Water Leak the utensil surface reaches a temperature of 170°F.o Run the empty dishwasher through the wash-rinse-sanitize cycle three times.

This is done to flush the water lines and assure that the dishwasher is cleaned Finding The Water Leak and sanitized internally before washing equipment and utensils in it. Refrigerated display and storage cases and other refrigerator equipment used to storefood should be cleared of all contaminated products and their juices prior to cleaning. 

Refrigerated storage equipment should be thoroughly washed inside and outside with ahot detergent solution and rinsed free of detergents and residues. Give special attentionto lighting, drainage areas, ventilation vents, corners, cracks and crevices, door handles Finding The Water Leak and door gaskets. Treat all clean surfaces with a sanitizing solution. (See section aboveon sanitizing.) 

If the insulation, door gaskets, hoses etc. are damaged by flood or liquefied food items,replace or discard these refrigerated display cases and storage cases and Finding The Water Leak otherrefrigerator equipment. Remove and replace all filters on equipment if they are not designed to be cleaned inplace. 

Replace all ice machine filters and beverage dispenser filters, and flush all water lines,including steam water lines and ice machine water lines, for 10 to 15 minutes. Discard all ice in ice machines. Clean and sanitize the interior surfaces (ice makingcompartment and storage bin). Run the ice machine process through three cycles and Finding The Water Leak discard ice with each cycle. 

Clean and sanitize all sinks thoroughly before resuming use. Inspect equipment to be sure it is operational and that all aspects of its integrity aremaintained. Stove units should be thoroughly cleaned Finding The Water Leak and checked by the fire department, localutility company, or authorized service representative prior to use. 

Maintaining Food Temperatures Verify that all open-top refrigerated and freezer display cases, walk-in refrigerators, and Finding The Water Leak walk-in freezers are capable of consistently maintaining cold holding temperatures(≤41°F or in a frozen state) before food items are placed in the units. Ensure that heating equipment can heat to the appropriate cooking temperature(≥135°F) for raw animal foods. 

Ensure that cooling equipment can maintain foods at theappropriate (≤41°F) temperature. Verify that all equipment used for food preparation (e.g., cooking, cooling, and Finding The Water Leak reheating) is functioning and properly calibrated prior to use.

Food Source and Receipt All foods, including raw, fresh, frozen, pre-packaged, shelf-stable, and ready-to-eatfoods should only be received from an approved food source. The edible portion of fresh produce that has come in contact with floodwaters is Finding The Water Leak considered adulterated and should not be used. 

Food should be received by a person who is responsible for ensuring that foodpackages meet temperature requirements and are intact with no breaks, Finding The Water Leak seams, or other openings. Canned foods should not be swollen or have any dents or punctures inthe cans or soiled labels. 

Foods requiring temperature control should be received in a frozen state or Finding The Water Leak attemperatures less than 41°F for refrigerated storage.Pest Control Ensure that any rodents/pests that may have entered the facility are no longer present.Remove dead pests and sanitize any food-contact surfaces that have come in contactwith pests. 

Seal all openings into the facility to prevent future entry of pests or rodents. Dispose of contaminated or Finding The Water Leak spoiled solid foods in closed containers for removal toprevent rodent and fly harborage.Employees Always use soap and potable running warm water (at least 100°F) to wash hands. Alcohol hand gels may only be used after handwashing. 

Alcohol hand gels areineffective against germs on soiled hands and are not a substitute for soap and waterhandwashing. Employees should not touch ready-to-eat foods with their bare hands, Finding The Water Leak but insteadshould use tongs, deli paper, or single-use disposable gloves. 

Employees with open wounds should not work with hands-on preparation of foods orwith cleaned and sanitized food contact surfaces or Finding The Water Leak single-service/single-use utensils.If infected wounds are covered with a double, water-proof barrier such as a finger cot orwater-tight bandage and plastic gloves, the employee may continue to work with food. 

Employees sick with vomiting, diarrhea or jaundice should not be at work, Finding The Water Leak and should not return to work until at least 48 hours after symptoms cease.

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