Confirm hauled water used at a food establishment (restaurant, food truck, temporary event) meets FDA Food Code requirements

Steps

1. Reference FDA Food Code Chapter 5 (Water, Plumbing, and Waste) for the baseline potable-water requirements a food establishment's water system must meet
2. Confirm hauled water is obtained from an approved source and transported/stored in equipment intended for potable water only, matching the same 'no repurposed tanks' principle used in state hauler rules (e.g., Texas's requirement that tanks be labeled and dedicated to drinking water)
3. Verify local health department adoption of the FDA Food Code edition in force in your jurisdiction, since states adopt the model code with their own modifications and timelines rather than enforcing the FDA text directly
4. Provide documentation (chlorine residual, sample results, source) to the food establishment operator, since their health inspector will expect proof the hauled water meets potable standards
5. Coordinate delivery volume/frequency with the establishment's peak water demand needs so the food code's water-quantity expectations are met, not just water-quality