Public Users of Public Water Supplies

For drinking water, use:

• commercially-bottled water 
• and/or water that has been disinfected for Cryptosporidium by:
  • boiling at a rolling boil for 1 minute (at altitudes greater than 6,562 feet (>2,000 m), boil water for 3 minutes), or
  • distilling
• and/or water hauled from an approved public water supply in a covered sanitized container
• and/or water from a licensed drinking water hauler truck.

For cooking and food preparation:

• Discard any ready-to-eat food prepared with water prior to the discovery of the water contamination.
• Prepare/cook ready-to-eat food using the drinking water alternatives listed above and/or restrict the menu to items that do not require water.

For equipment/utensils/tableware in cooking and food preparation:

• Use single service/use articles and/or clean and sanitize equipment/utensils/tableware using the drinking water alternatives listed above. Follow the established procedures to wash, rinse, and sanitize.
• Cryptosporidium on equipment/utensils/tableware may be disinfected using dishwashing machines that have a dry cycle or a final rinse that exceeds 113°F for 20 minutes or 122°F for 5 minutes or 162°F for 1 minute.

Discontinue operations when inventories of clean equipment/utensils/tableware are exhausted.

For handwashing, wet hands with the drinking water alternatives listed above and apply liquid, bar, or powder soap.

• Rub hands together vigorously for 20 seconds, making sure to lather and scrub all surfaces, including backs of hands, wrists, between fingers, and under fingernails.
• Rinse hands well with running water – if running water is not available, water may be poured on the hands by another person.
• Dry hands with paper towels or an air dryer.
• Use the paper towels to turn off the faucet, if applicable.