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Preparing food when water is unsafe

If your water supply has become contaminated you will usually be advised of this through your local authority or public health office. If your water is contaminated with micro-organisms (‘bugs’) there are certain food safety measures that should be kept in mind while preparing food. These measures will help prevent food becoming contaminated from unsafe water.

• Boil all water if you have been advised to or if you have any doubt about the safety or purity of water.  Once boiled, cover and store in a clean container and place in the fridge (if working) or a cool place.  Re-boil if not used within 24 hours.

• As an alternative, purifying tablets or bleach can be added to water to ensure safety. Add five drops of household bleach per litre of water and leave for 30 minutes. Chlorine-based water purifying tablets can also be used.  Add one tablet per litre of water, shake well to dissolve the tablet and stand for 30 minutes.

• Avoid cross-contamination of food from contaminated water by boiling or purifying all water before it is used in the kitchen environment.

• Always wash your hands in the boiled (cooled) or purified water before preparing food.

• Ensure that all utensils have been washed in the boiled (cooled) or purified water before use.

• Vegetables (e.g. lettuce) and fruits should be washed with the boiled (cooled) or purified water before being cooked and eaten.

For more information on water safety during an emergency go to the Ministry of Health website www.moh.govt.nz for a copy of their publication “Protecting your Health in an Emergency”.