If water service is interrupted to a retail food establishment, which of the following actions is required to protect safety?

• A. Clean and sanitize all equipment connected to the water system
• B. Discard all ice in ice machines
• C. Wash and sanitize all food contact surfaces
• D. All of the above

Answer: (D)

When water service is interrupted, there is a real risk that any water-dependent processes or items could become contaminated. Discarding ice from ice machines removes a potential source of contamination that could be consumed, since the ice is made with water and could carry any contaminants if the supply is compromised. Cleaning and sanitizing all equipment connected to the water system helps remove biofilm, residues, or contaminants that may be present in pipes or devices that use water, preventing them from affecting food safety when operations resume. Washing and sanitizing all food contact surfaces ensures that surfaces that could have been exposed to non-potable water or contaminants are safe for use again. Taken together, these steps address the main avenues of risk and are the appropriate actions to protect safety during a water outage.