Safe handling of drinking water, ice, and dispensers.

+ The water dispenser should be constreucted of food grade materials and be easily cleanable. + The spigot should be of a gravity flow design to prevent contamination during use. + The dispensers should be cleaned and sanitized at least once every 24 hours. Use wash-rinse-sanitize methond for sanitizing dispenser, the compartments of the sink should be of sufficient size to allow immersion of the container. For containers too large to be immersed in the three-compartment sink, a clean and sanitize in-place procedure can be used. This includes use of a clean bucket and wash cloth for the detergent cleaning step, followed by rinsing the container at least three times with water, and finally, spraying the inside of the container and spigot witha sanitzier solution. + Provide an area to allow proper air drying of dispensers. Containers shall not be stored on the floor at any time. + Pay special attention to cleaning and sanitizing the dispenser nozzle.