9.2 Utilities and Emergency Planning

Power outages, water disruptions, and sewage backups don't happen often—but when they do, you must act quickly to protect food safety and public health. This section covers utility requirements and emergency procedures that keep your operation safe when things go wrong.

Potable Water Requirements

Potable water is water that is safe to drink. All water used in food operations must be potable unless clearly designated otherwise (e.g., water for landscaping or fire suppression systems).

Approved Water Sources

Your water must come from an approved source:

1. Public water system (municipal water supply)

   • Regulated and tested by local authorities
   • Chlorinated and treated to meet EPA standards
   • Most common source for food establishments

2. Private water system (well water)

   • Must be tested annually and whenever contamination is suspected
   • Must meet local and state drinking water standards
   • Test results must be kept on file and available to health inspectors

Non-potable water may be used for:

• Air conditioning systems
• Fire suppression systems
• Landscaping and irrigation (must be clearly labeled and have separate piping)

Critical Rule: Non-potable water pipes must be clearly identified and never connected to potable water systems (cross-connection prevention).

Water Testing

When water must be tested:

• New well installation: Before use
• Annually: For all private water systems
• After repairs: To well, pump, or water system
• Contamination suspected: Flooding, nearby spill, illness outbreak
• Required by health department: After inspection violation or complaint

What tests check for:

• Bacteria (coliforms, E. coli)
• Nitrates (especially important near agricultural areas)
• pH and mineral content
• Other contaminants based on local concerns

Backflow Prevention

We covered cross-connections in Section 9.1, but backflow prevention deserves special attention because it protects your entire water supply.

What Is Backflow?

Backflow is the reverse flow of contaminated water into the potable water supply. It happens in two ways:

1. Backsiphonage: Negative pressure in the water system pulls contaminated water backward

   • Causes: Water main break, heavy water use nearby (firefighting), pump failure
   • Example: Hose submerged in mop bucket; when pressure drops, dirty water gets sucked back into the clean water pipes

2. Backpressure: Higher pressure in contaminated water pushes it into the potable system

   • Causes: Boiler pressure exceeds supply pressure; pump malfunction
   • Example: Carbonated beverage system pressure exceeds water supply pressure

Prevention Methods

1. Air Gap (most reliable)

• Physical space between water outlet and flood rim
• Minimum: 2× diameter of water supply inlet (never less than 1 inch)
• Cannot fail mechanically
• Example: Faucet over a sink with proper space

2. Backflow Prevention Device

• Mechanical valve prevents reverse flow
• Must be tested annually by certified technician
• Types: Reduced pressure zone device (RPZ), pressure vacuum breaker (PVB)

Where backflow prevention is critical:

• Dishwashing machines
• Pre-rinse spray valves
• Hose bibs (outdoor faucets)
• Carbonated beverage systems
• Steam tables with direct water connection

Sewage and Wastewater

Proper sewage disposal prevents contamination of food, surfaces, and water supply.

Sewage System Requirements

Your operation must:

• Be connected to a public sewer system, OR
• Have an approved septic system that meets local regulations

Grease traps/interceptors are required in most commercial kitchens to:

• Prevent grease from clogging sewer lines
• Protect municipal wastewater treatment systems
• Reduce foul odors

Grease traps must be:

• Large enough for the volume of wastewater
• Cleaned regularly (frequency depends on trap size and operation volume)
• Maintained by licensed professionals

Sewage Backup Emergency

If sewage backs up into your operation:

1. Stop all food service immediately
2. Notify the health department (required in most jurisdictions)
3. Close affected areas to prevent contamination spread
4. Call a licensed plumber to fix the problem
5. Discard any food exposed to sewage or wastewater
6. Clean and sanitize all surfaces that contacted sewage
7. Do not reopen until repairs are complete and health department approves

Why this is serious: Sewage contains dangerous bacteria, viruses, and parasites. Even small exposures can cause severe illness. There is NO safe way to clean food that has contacted sewage—it must be discarded.

Emergency Procedures

Emergencies are unpredictable, but your response doesn't have to be. Having written emergency plans ensures everyone knows what to do.

Power Outage Procedures

Immediate actions:

1. Keep refrigerator/freezer doors closed to maintain temperature
2. Monitor food temperatures every 2 hours during outage
3. Use a probe thermometer (never trust that food "feels cold")
4. Record temperatures on log sheets

Temperature guidelines during power outages:

Generator use:

• Ensure generator is properly installed and vented (carbon monoxide hazard)
• Don't overload generator capacity
• Prioritize refrigeration over cooking equipment
• Test generator monthly to ensure it works when needed

Water Service Interruption

If potable water is unavailable:

1. Stop all food preparation and service (cannot operate without safe water)
2. Close handwashing and warewashing sinks
3. Use only bottled or pre-approved water sources
4. Notify health department as required

Limited water service: If water pressure is low but service continues:

• Boil water if a "boil water advisory" is issued (1 minute at rolling boil; 3 minutes at high altitude)
• Use only boiled or bottled water for food prep, handwashing, ice making, and dishwashing
• Discard ice made before advisory was issued

When water service is restored:

• Flush all faucets for 5 minutes
• Drain and clean all equipment that holds water (ice machines, coffee makers, beverage dispensers)
• Run dishwashers through complete cycle before washing dishes
• Wait for health department clearance before resuming normal operations

Fire and Natural Disasters

After a fire:

• Discard all food exposed to fire, smoke, or fire suppression chemicals
• Inspect all canned goods; discard if cans are damaged, swollen, or dented along seams
• Clean and sanitize all equipment and surfaces before reopening
• Do not reopen until health department and fire marshal approve

After flooding:

• Discard all food that contacted flood water
• Discard any food in cardboard boxes, paper, foil, or unsealed containers (even if they appear dry)
• Thoroughly clean and sanitize entire facility before reopening
• Assume all surfaces contacted flood water; clean and sanitize everything

Emergency Contact Information

Keep this information posted and easily accessible:

• Health department contact (including after-hours emergency line)
• Licensed plumber
• Licensed electrician
• HVAC service provider
• Pest control operator
• Equipment repair services
• Insurance company
• Fire department (non-emergency line)
• Utility companies (electric, gas, water)

Emergency plans should include:

• Step-by-step procedures for each type of emergency
• Chain of command (who makes decisions when manager is unavailable)
• Employee contact information
• Supplier contact information (for emergency food/supply orders)
• Regular drills and staff training on emergency procedures