Activity

Responsible Individual

Required Action

Maintain Potable Water

Managers

• Ensure that potable (safe drinking) water is provided to Members of the Workforce on Sandia-controlled premises for:
  • Drinking.
  • Washing of the person.
  • Cooking.
  • Washing cooking or eating utensils.
  • Washing food items, food preparation surfaces, containers, equipment, utensils; and food processing facilities and premises.
• Ensure that potable water systems are protected from nonpotable water systems or systems carrying any other nonpotable substance (e.g., sewage, toxic chemicals, and petroleum-based products) by devices that prevent backflow or back siphoning.

Maintain Potable Water

Members of the Workforce

Report to the appropriate contact (listed in Table 1):

• Issues with potable water (e.g., taste, odor, or visible particles).
• Plans for work to be performed on a potable water system.
• Work in areas where water lines or components of a potable water system may be present.

Manage Nonpotable Water

Managers who construct nonpotable water systems that connect to a potable water system, in conjunction with work or testing activities

• Ensure that outlets for nonpotable water (e.g., water for industrial or firefighting purposes) are posted or otherwise marked in a manner that will indicate clearly that the water is unsafe for consumption and is not to be used for drinking, cooking, in food or washing of the person, cooking or eating utensils, food preparation or processing premises, sanitary facilities (e.g., toilets, wash basins, and showers) or clothes.
• Ensure that nonpotable water systems or systems carrying any other nonpotable substance are constructed to prevent backflow or back siphoning into a potable water system.
• Ensure that Members of the Workforce do not use nonpotable water for drinking or washing any portion of the person, cooking or eating utensils, or clothing.

Maintain Potable Water at Remote Locations

Managers

Ensure that:

• Water in storage tanks and at potable water use points are tested monthly. Consult the potable water contact listed in Table 1 to arrange for testing.
• Permanent water holding tanks are replenished as scheduled.
• Potable water is ordered from the contact listed in Table 1, when water supplies run low between scheduled deliveries.
• Potable water outlets are appropriately and clearly labeled to prevent confusion with nonpotable water outlets.
• Water at remote areas is tested at least once a month at a tap on the local distribution system.
• Potable water storage tanks are drained, cleaned, and inspected every 3 years. (40 CFR, Part 141). Note: Remote work locations (e.g., field-location testing facilities, firing and rocket ranges, and some waste sites) are:
• Not connected to potable water systems at Sandia-controlled premises.
• Are supplied by tanker trucks that refill a permanent water holding tank.

Maintain Potable Water at Remote Locations

Members of the Workforce

• Consult the appropriate contact listed in Table 1 about concerns about potable water color, odor, or taste.
• Question whether water is potable or nonpotable.

Maintain Potable Water in the Field

Managers

For nonpermanent potable water dispensers (e.g., Rubbermaid ©) that are taken into the field for the duration of a specific activity, ensure that:

• Potable water is provided in all places of employment for the following:
  • Drinking.
  • Washing of the person.
  • Cooking.
  • Washing of foods.
  • Washing of cooking or eating utensils.
  • Washing of food preparation or processing premises and personal service rooms.
• Portable drinking water dispensers (e.g., jugs and kegs) are designed, constructed, and serviced so that sanitary conditions are maintained. Also ensure that the dispensers are capable of proper closure and are equipped with a tap.
• Open containers, including those fitted with a cover, such as barrels, pails, or tanks from which the water must be scooped up or poured, are not used to hold drinking water.
• Members of the Workforce do not use a common (single) drinking cup and other common (single) utensils among multiple persons.

Wash Food Items

Members of the Workforce

• Ensure that water used for washing food items comes directly from the potable water system (e.g., through a faucet).
• Do not wash food items in sinks or containers or use utensils that are also used for laboratory operations.
• Do not use the water that is left over from the washing of food items for any further purpose because its potability is doubtful.