Following the severe cold snap experienced across Ireland, About Hygiene Ltd, Food Hygiene and Safety Training Consultants have the following advice to householders, schools, childcare facilities and catering businesses following disruption to water supplies to ensure that water does not pose a health risk.

Where emergency water supplies are being provided, people are being asked to bring your own containers for water collection.

• It is important to ensure your water container is clean before it is filled.
• As a precautionary measure, you are advised to boil this water before use
  • (this applies to both drinking water and water used for food preparation).
• All water for drinking and food preparation should be brought to the boil and then allowed to cool before using.
  • Please remember that boiling water can carry a risk of scalding accidents.
  • It is advisable to use a kettle rather than pots and pans.
  • If you must use open containers such as pots and pans, then special care should be taken around young children or vulnerable people.
  • Keep panhandles turned inwards where children / other vulnerable people cannot reach them.
• Boiled water (subsequently cooled) or bottled water may be used for brushing teeth, washing food, cooking and making ice.

• People should ensure that they wash their hands frequently;
• If no tap water is available, they should use the water supply from water tankers in designated areas, bottled water, hand wipes or sanitizers.

• In preparing formula feeds for infants/babies, it is advisable to use water from one of the water tankers in the designated areas, or bottled water brought to a ‘rolling’ boil and left covered to cool for no more than half an hour. Then follow the manufacturer’s instructions on making up the feed.
• Use cooled boiled water or bottled water for cooling the feed once it has been made up.
• Ready-to-feed liquid formula may be used instead.
• All bottled water should comply with all drinking water standards and will be safe to use in preparing baby feed.
• If you are using bottled water for preparing baby food, be aware that some natural mineral water may have high sodium content.
  • Look at the label for sodium or `Na’ and check its level is not higher than 20mg per litre. If the content is higher, then it is advisable to use a different type of bottled water.
  • If no other water is available, then use this water for as short a time as possible. It is important to keep babies hydrated.

Bathing

• If tap water is not available for bathing infants, boiled and cooled tanker water or bottled water are safe alternatives.
• Another safe alternative to bathing is to use baby wipes for hand cleansing and washing infants.
  • Similar advice applies to older children and adults.

• The public are advised to conserve water where possible. If there is no water for flushing toilets, other recycled water may be used e.g. water left over after washing, rainwater etc.

• Tap water or tanker water should never be used for cleaning or storing contact lenses since this could cause a rare, but serious, eye infection.

• In affected areas that do not have water for drinking, washing or sanitation need to ensure that adequate alternative arrangements have been made to ensure that there is no risk to public health for the duration of the disruption to the water supply.

• If your water is sourced from a private supply such as a well, then check that it has not been affected by flood waters.
• If the private well has been covered by flood water, if the water changes colour, taste or smell, or, if you believe the supply has been affected by the flood, assume the water is unsafe to drink unless boiled or sourced elsewhere.

• A potable supply of water must be provided in all food premises as required by European Communities Hygiene of Foodstuffs 2006.
• A potable water supply means a water supply that is suitable for drinking purposes or for use in connection with food or food equipment.
• It is the responsibility of the food business operator to ensure that food prepared and/ or served in their premises does not put the health of the public at risk. Whilst the precautions below outline some of the ways that this can be avoided ultimately food business operators need to assess the risk in their own food premises and in so doing may need to decide to reduce or cease trading for the duration of the disruption to the water supply.
• If you require advice and guidance contact About Hygiene Ltd at info@about-hygiene.com.
• Ensure that all water used for food preparation and consumption is from a supply that is from an approved and safe source.
• If you are transporting water please ensure that containers used for water carrying and/or storage are clean.
• If the quality of the container cannot be guaranteed, it is advisable to boil water before use – this will be for drinking and food preparation.
• All water for these purposes should be brought to a boil and then allowed to cool before using.
• Only water which has been boiled or bottled water should be used for washing food, cooking and making ice.

1. Bottled water should preferably be used for food preparation.
2. If you have any doubt about the water supply that is available or if it is subject to an official Boil Water Notice, this water if intended for use for direct drinking purposes must be boiled before use. After the water is boiled, if it is not for use immediately it must be kept in suitable clean containers and protected from risk of contamination.
3. Ice must only be made from bottled or boiled water.
4. Equipment, worktops, chopping boards, or other surfaces that come into direct or indirect contact with food must be cleaned and sanitised using this supplied water that has been boiled before use or bottled water.
5. Crockery, cutlery and other such equipment can be washed using a double bowled sink where the water in the rinse sink is at least 82 degrees Centigrade.
6. Suitable antibacterial soap or hand sanitizer must be used for the washing of hands at all wash hand basins in the premises including those for customer use.
7. Provision of water must also be supplied for the efficient use of toilet and wash hand basin facilities.