Boil Water Alert: What Food Businesses Do

During a boil water alert, a food business should treat all tap water as unsafe and stop using it for drinking, ice, food preparation, and washing ready-to-eat foods until the alert is lifted. Boil water for at least one minute (or use bottled or otherwise treated water), discard existing ice, and provide alternatives for handwashing and cleaning. Knowing exactly what to do during a boil water alert protects your customers and keeps you compliant with the Food Standards Code. A boil water alert (sometimes called a boil water notice or advisory) is issued by a water utility or health authority when the public water supply may be contaminated with harmful microorganisms. For food businesses, the water that normally flows freely from every tap suddenly becomes a food safety hazard, and every process that touches water needs to be reconsidered. What does a boil water alert actually mean for your business? Under Standard 3.2.2 of the Food Standards Code , food businesses must only use potable (safe, drinkable) water in connection with food. When a boil water alert is in place, your mains water no longer meets that definition. That means any water used to prepare food, make ice, wash produce, clean surfaces, or wash hands must be made safe first. Boiling water rapidly and letting it reach a rolling boil for at least one minute kills the bacteria, viruses and protozoa of concern. Once boiled, the water should be cooled and stored in clean, covered containers. Alternatively, you can use commercially bottled water or water that has been treated and verified as safe by your supplier or council. Drinking water and beverages Stop serving unboiled tap water immediately. This includes the obvious glass of water, but also many things that are easy to overlook: Jugs of tap water on tables and self-serve water stations Drinks made with post-mix or soda systems plumbed into the mains Coffee machines, tea, and hot water urns that do not reach and hold a rolling boil Diluted cordials, juices, and mocktails made with tap water Water added to baby formula or provided for medication Switch to bottled water or pre-boiled, cooled water for all of these. Remember that a domestic coffee machine or an urn set to a low temperature may not actually boil the water for long enough, so do not assume hot equals safe. What about ice during a boil water alert? Ice is one of the biggest blind spots. Any ice made from mains water before or during the alert should be discarded, because freezing does not kill the organisms that make water unsafe. Turn off and empty automatic ice machines that are plumbed into the mains, and stop using self-made ice entirely. Use commercially manufactured, bagged ice from a supplier whose water source is unaffected, or make ice from boiled and cooled water. Do not forget that ice is also used to keep the temperature danger zone (5C to 60C) at bay for display seafood, salad bars, and drinks tubs, so plan an alternative supply in advance. Food preparation and washing produce Only use safe water for any food that will not be thoroughly cooked afterwards. Fruit, salad leaves, and other ready-to-eat produce should be washed in boiled and cooled water or bottled water, because cooking will not follow to destroy any contamination. For foods that will be cooked to a safe temperature, normal cooking generally makes the water component safe, but it is simpler and safer to standardise on treated water across the kitchen to avoid mistakes. Reconstituting sauces, making stocks, and preparing dressings all need safe water too. Activity Tap water OK? Safe alternative Drinking water and beverages No Bottled or boiled and cooled water Ice for drinks or display No Bagged commercial ice or ice from boiled water Washing ready-to-eat produce No Boiled and cooled or bottled water Cooking food to a safe temperature Generally yes Cook thoroughly; treated water preferred Handwashing With care Sanitiser plus boiled water or single-use options Final rinse of dishes and utensils No Boiled water rinse or heat-sanitising dishwasher Cleaning and sanitising surfaces and equipment Surfaces that contact food, and utensils used for ready-to-eat items, should be cleaned and sanitised using safe water. A commercial dishwasher that reaches a high enough final rinse temperature to heat-sanitise is generally acceptable, because the heat does the work. Manual washing should use boiled and cooled water for the final rinse, followed by a food-safe sanitiser. Keeping your cleaning schedule visible during a disruption helps staff remember which steps have changed. A structured approach like a digital cleaning and sanitising schedule makes it obvious what needs safe water and confirms the tasks were completed. How should staff wash their hands? Handwashing remains essential, but the water used must be safe. Where practical, provide boiled and cooled water at wash basins. Alcohol-based hand sanitiser can supplement handwashing but is not a full replacement, because it does not remove physical soiling. Practical options during an alert include: Wash with boiled and cooled water and soap, then dry with single-use towel Follow washing with an alcohol-based hand sanitiser Use disposable gloves for handling ready-to-eat food, changing them regularly Provide bottled water at temporary handwashing points if plumbing is affected Reinforce that gloves are not a substitute for clean hands and must be changed between tasks. Communicating with customers and staff Be transparent. Brief every team member at the start of each shift so nobody accidentally serves tap water or unsafe ice. Consider a simple sign explaining that you are following a boil water alert and serving bottled water. Clear communication reassures customers and demonstrates that you take food safety seriously. Assigning these tasks to named people, with due times, keeps the response organised; an emergency task and corrective-action workflow is ideal for tracking who did what. Reopening and returning to normal When the authority lifts the boil water alert, do not simply switch back. Flush your plumbing by running taps, flush and sanitise ice machines (discarding the first few batches), replace or flush any water filters as the manufacturer directs, and run hot water systems through. Only resume normal water use once your council or water authority confirms the supply is safe. For the full official checklist, consult the FSANZ guidance on food safety in an emergency , and check your state health department, such as NSW Health , for local advice. Frequently asked questions Can I use my coffee machine during a boil water alert? Only if it reliably brings the water to a rolling boil, which many espresso and drip machines do not. If in doubt, use bottled or pre-boiled, cooled water instead. Is ice safe if it was made before the alert? No. Freezing does not kill the microorganisms that make water unsafe, so discard all ice made from mains water and switch to bagged commercial ice or ice made from boiled water. Do I need to close my food business during a boil water alert? Not necessarily. Many businesses can keep trading if they use safe water alternatives for every water-related task. Follow your council or Environmental Health Officer advice, as some circumstances may require temporary closure. Is dishwashing safe if I use a commercial dishwasher? Generally yes, provided the machine reaches a high enough final rinse temperature to heat-sanitise. For manual washing, use boiled and cooled water for the final rinse and apply a food-safe sanitiser. A boil water alert is exactly the kind of unplanned event where a clear list of who does what, and when, prevents mistakes. FoodSafety HQ lets you spin up emergency task lists, assign them to staff, and log completion so nothing is missed under pressure. Explore emergency and corrective-action management or start a free trial on our pricing page to keep your team coordinated when it matters most.