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Boil Water Advisory - Handwashing Station Requirements



Authors as Published

Renee Boyer, Professor and Extension Specialist, Food Science and Technology, Virginia Tech; and Ben Chapman, Professor and Food Safety Extension Specialist, North Carolina State University

When a fecal indicator is found in water that is an indication that the current water treatment is not effectively removing harmful waterborne microorganisms from the water. To safely use the water for handwashing in your area, follow these guidelines.

Potable Clean Water 

Use treated or bottled water  with a constant flow for washing with two hands

Coolers or Jugs

Clean coolers or jugs with free-flow spigot and a catch basin

Soap and Paper Towels

Have a trash can available

Cleaning a Water Jug

  1. Sanitize with 2 tbsp of unscented bleach in 1 gallon of water – Slosh to cover all surfaces.
  2. Let stand 5 minutes and drain. Do not rinse.
  3. Fill with potable water.
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Stay informed:
Updated August 26, 2020

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For more details, see Centers for Disease Control and Prevention’s DrinkingWater Advisory Communication Toolbox,

For questions and specific information, contact your local Environmental Health Department

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Publication Date

September 9, 2020