Town of Salem, NH Article IX Water System

§ 270-31 Potable water.

A. Food service establishments and retail food stores shall have access to enough potable water to meet their needs at all times.

B. In all food preparation areas license holders shall assure that:

(1) Hot and cold water is available at all times; and

(2) Water pressure meets the requirements of the State Plumbing Code as adopted pursuant to RSA 155-A.[1]

[1] Editor's Note: Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. I).

C. Food service establishments and retail food stores served by a public or private water source shall assure that the bacteria level in their water does not exceed the acceptable bacteria levels for drinking water prescribed by New Hampshire Department of Environmental Services Rule Env-Dw 700.[2]

[2] Editor's Note: Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. I).

D. If the water serving a food service establishment or retail food store is found to be bacteriologically contaminated, the person in charge shall:

(1) Notify the state regulatory authority and the local health officer within 12 hours;

(2) Boil all water used for drinking purposes or to reconstitute frozen juices until:

(a) Notified by the public water supply that it is safe to discontinue boiling, if the license holder is served by a public water supply; or

(b) The license holder receives results from water samples taken on two consecutive days which show results which comply with Subsection C above, if served by other than a public water supply;

(3) Disconnect coffee and juice machines connected directly to the water supply;

(4) Disconnect the ice machine if it is connected directly to the water supply and discard the ice contained in the machine;

(5) Use only boiled water or bottled water pursuant to § 270-11 to wash fresh fruits and vegetables which are eaten raw;

(6) Clean and sanitize equipment in Subsection D(3) and (4) above prior to reuse; and

(7) Use only single-service and single-use articles for food service.

E. All potable water not provided directly by pipe to the food service establishment or retail food store from the source shall:

(1) Be transported in a water transport system designed to carry potable water;

(2) Be delivered in a closed water system; and

(3) Have a minimum free available chlorine residual of 0.2 mg/l.

F. Steam used in contact with food or food-contact surfaces shall be free from any toxic materials or additives.

G. Bottled and packaged potable water shall be

(1) Obtained from a source licensed by the New Hampshire Department of Environmental Services in accordance with RSA 143:11 or registered under RSA 143:12;

(2) Handled and stored in a manner which protects it from contamination; and

(3) Dispensed from the original container.

H. System flushing and disinfection. All parts of the drinking water system controlled by a license holder shall be flushed and disinfected before being placed into service:

(1) After any construction, repair, or modification connected with the food service establishment or retail food store which could disturb that system; and

(2) After an emergency situation connected with the food service establishment or retail food store which could disturb that system, including but not limited to floods and other natural disasters.

I. Cleaning of water reservoir of fogging devices. A reservoir used to supply water to a mechanical device, including but not limited to a produce fogger, shall be:

(1) Maintained in accordance with the manufacturer's specifications; and

(2) Cleaned in accordance with the manufacturer's specifications.

J. Alternative water supply. Water meeting the requirements specified in Subsections A to H shall be made available for mobile food units and for a food service establishment or retail food store with a temporary interruption of its water supply through:

(1) A supply of containers of commercially bottled drinking water licensed under RSA 143:11 or registered under RSA 143:12;

(2) One or more closed portable water containers;

(3) An enclosed vehicular water tank designed to carry potable water; or

(4) An on-premises water storage tank.

K. Design of conditioning device. A water filter, screen, and other water conditioning device installed on waterlines shall be:

(1) Designed to facilitate disassembly for periodic servicing and cleaning; and

(2) Provided with a replaceable water filter element.