The municipal water main breaks and the restaurant loses all running water during service. What must the manager do?
Explanation
An interruption of the potable water supply is an imminent health hazard because staff cannot wash hands, clean, or sanitize properly, so the Food Code requires the operation to stop food operations and notify the regulatory authority. Running water is needed far beyond the dishroom, for handwashing sinks and for cleaning food-contact surfaces, so closing only warewashing does not cover it; single-use service still leaves staff without handwashing or surface cleaning; and bottled water is not plumbed to the handwashing sinks the Code requires. Operations may resume only after water service is restored and, where required, the authority approves reopening.
Law Reference: FDA Food Code §8-404.11Practice all 500 questions free — no signup required.
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