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daveroconn.
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MasterPlumbers
Is anyone aware of procedures or best management practices used whenever a potable water system is broken to replace equipment, repair, or install an additional water line? Specifically in a food establishment where food safety concerns are paramount.
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Closed loop applications would use 100 to 1 bleach solution or ozone to disinfect the loop.
For City distribution, what is usually done chlorine is introduced downstream and upstream of the break point.
Respectfully David F. Walling
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