Module 6: Remediation and Establishing Routine Practices
Establishing Routine Practices
Communication Plan: Your continual effort to improve water quality in your
facility will be of interest to parents, staff, and the community. Consider
sending updates in newsletters.
Establishing Routine Practices
Schools and child care facilities should establish routine practices to reduce exposure to elevated lead levels
and other environmental hazards (e.g., bacteria). These activities should not be conducted immediately prior
to collecting a water sample but should be planned as part of the school's or child care facility's overall
water management program to improve drinking water quality. Below are examples of routine activities that
should be conducted to prevent exposure to drinking water contaminants:
•	Clean drinking water fountains regularly. Consider posting a cleaning time card by the water fountains
to allow the cleaning times to be recorded.
•	Create an aerator (faucet screen) and water fountain strainer cleaning maintenance schedule and
clean debris from all accessible aerators and strainers frequently. Establish a recordkeeping procedure
to record when the aerators and strainers are cleaned.
•	Consider setting a reminder on the calendar to notify the maintenance staff when it is time to clean
the aerators and water fountain strainers.
Office-o&Wa£er .
EPA 815-F-18-029 B
October 2018

*¦ i	JBW	»
' a
& _-*[ i£&-' ' -c*'«= *¦'*	i'«f .
Temperature Control
•	Use only cold water for food and beverage preparation. Hot water will dissolve lead more quickly than
cold water and may contain increased lead levels.
•	If hot water is needed, it should be taken from the cold water faucet and heated on a stove or in a
microwave oven. Consider creating notices that can be posted in the food and beverage preparation
areas to remind students and staff to use cold water.
Point-of-Use Filter Maintenance
•	If POU devices have been installed, make sure they are maintained. An example of a POU device is a filter on a
faucet or within a drinking water fountain or water bottle filler.
•	Ensure that the selected POU device is certified to remove lead (or any other contaminants of concern). To
select a lead-reducing POU filter, check with the manufacturer or a third-part website (such as nsf.org or
wqa.org) to verify the product was tested and certified against NSF/ANSI Standard 53 (for lead removal). For
additional protection for particulate lead, look for a POU filter that is also certified against NSF/ANSI Standard 42
(for class I particulate reduction, 0.5 pirn to <1 pirn).
•	Consider setting a reminder on the calendar when it is time to change the filter.
Cross-Connections Control
•	Evaluate the facility for the presence of cross-connections (e.g., connections of nonpotable water to
potable sources) and address any issues.
•	Create and post placards near bathroom sinks with
notices that water should not be consumed. As an
example, indicate that a sink is a hand-washing only sink
to prevent students and staff from misunderstanding and
utilizing sinks for brushing teeth, washing food, or other
activities that ultimately result in water being consumed.
•	Use pictures if there are small children using bathrooms.
•	Consider organizing an event for the community to
explain how everyone can help.
Routine Flushing Practices
•	Regularly flush all water outlets used for drinking or food
preparation, particularly after weekends and long
vacations when water may have been stagnant for a long
period of time.
See the Flushing Best Practices
Factsheet for more information.
3Ts Flushing Best Practices
Flushing is a tool schools can use as a general best practice to Improve overall
water quality and during flush sampling (I.e., samples targeting the plumbing inside
of the wall).

f "a i	~ a
' a ¦ '
iF _ ...	*	"ifj ___
•	Flushing involves opening valves and faucets and letting the water run to remove water that has been
standing in the interior pipes and/or the outlets. The flushing time varies by the type of outlet being
•	Be careful not to flush too many outlets at once. This could dislodge sediments that might create
further lead problems, or it could reduce pressure in the system below safe levels. If the flow from
outlets is reduced noticeably during flushing, too many outlets have likely been turned on at once.
Flushing Directions by Outlet Type
Remember that each drinking water outlet should be flushed individually; flushing a toilet will not flush
the water fountains. All flushing should be recorded in a log submitted to the individual in charge of this
Locate the faucet furthest away from the service line on each wing and floor of the building, open the
faucets wide, and let the water run for 10 minutes. For best results, calculate the volume of the plumbing
and the flow rate at the tap and adjust the flushing time accordingly. This 10-minute time-frame is
considered adequate for most buildings.
Open valves at all drinking water fountains without refrigeration units and let the water run for roughly
30 seconds to one minute, or until cold.
Let the water run on all refrigerated water fountains for 15 minutes. Because of the long time period
required, routinely flushing refrigerated fountains may not be feasible. It may therefore be necessary,
and more economical, to replace these outlets with "lead-free" NSF-approved devices.
Open all kitchen faucets (and other faucets where water will be used for drinking and/or cooking) and let
the water run for 30 seconds to one minute, or until cold.
Flushing is not recommended as a practical remedy for water coolers.