We recently had a huge boil water advisory in metro Atlanta. One of the metro counties had a county-wide boil advisory for ~48 hrs due to a broken water main. During this time, some restaurants were open, some were closed, and some had partial menus. There was lots of speculation around what they were supposed to do. Are there food safety regulations or health department regulations that address this? If a customer got sick, would the restaurant legally liable?
This is a real and interesting question.
I have been in this situation and have had to “deal” with it.
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disposable serving-ware…cup/plates/cutlery etc.
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bottle water for coffee…shut off soda fountain , only bottle beverages and coffee available.
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employ waterless hand sanitizing
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explain explain explain to your customers what is happening.
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many other things not mentioned…list too long.
/ you do not profit but you save face with your community…and it is all about Trust, presence and relationships!
Bump to see if anyone has any knowledge of the regulatory aspects of this issue