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Boil Water Advisory - Treating Water for Handwashing and Food Preparation

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dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorBoyer, Renee R.en
dc.contributor.authorChapman, Benen
dc.date.accessed2020-09-10en
dc.date.accessioned2020-10-14T17:39:41Zen
dc.date.available2020-10-14T17:39:41Zen
dc.date.issued2020-09-10en
dc.description.abstractWhen 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 in your area, follow these guidelines.en
dc.description.notesNPen
dc.format.extent1 pageen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/100497en
dc.identifier.urlhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-381/fst-381-10/FST-381-10.pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension); FST-381-10en
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subject.cabtWater qualityen
dc.subject.cabtmicroorganismsen
dc.subject.cabtinfection controlen
dc.subject.cabtcleaning and sterilizingen
dc.titleBoil Water Advisory - Treating Water for Handwashing and Food Preparationen
dc.title.alternativeTreating Water for Handwashing and Food Preparationen
dc.title.serialBoil Water Advisoryen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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