Lesson 11 Flashcards
What is a cross-connection and why is it a concern in food establishments?
A cross-connection is a plumbing connection that allows contaminants from drains, sewers, or non-potable water supplies to potentially enter the potable water supply. This is a significant public health hazard in food establishments because it can lead to contamination of the drinking water, causing outbreaks of diseases.
Describe the difference between direct and indirect cross-connections.
“Direct cross-connection:” This occurs when a potable water system is directly connected to a drain, sewer, or non-potable water supply. “Indirect cross-connection:” This involves an indirect link where non-potable water could come into contact with potable water through an intermediate device or location.
What role do backflow prevention devices play in protecting potable water?
Backflow prevention devices are crucial in preventing the contamination of potable water by stopping the reverse flow of non-potable water back into the drinkable water supply. They safeguard against both back-pressure (due to increased pressure in non-potable lines) and back-siphonage (due to decreased pressure in potable lines).
Explain the concept of an air gap and why it is considered the most reliable backflow prevention device.
An air gap is a vertical, unobstructed space that separates the potable water inlet from a potentially contaminated source. It ensures that there is no physical connection between the two, thereby preventing any backflow of contaminants. It is the most reliable because it does not rely on mechanical parts that can fail.
What types of fixtures and equipment require backflow prevention devices or air gaps in a food establishment?
Fixtures and equipment such as sinks, steam tables, ice machines, dishwashers, and others that handle food or come into contact with food utensils must have adequate backflow prevention measures in place to protect the potable water supply.
Why are grease interceptors necessary in commercial kitchens, and how do they function?
Grease interceptors are essential to prevent fats, oils, and grease (FOG) from entering the sewer system where they can cause blockages and backups. They work by allowing wastewater to flow through a series of baffles that trap FOG, allowing cleaner water to proceed into the sewer system.
What are the maintenance requirements for grease interceptors in food establishments?
Grease interceptors must be regularly cleaned and maintained to ensure they continue to operate effectively. This includes removing accumulated grease and ensuring all components are functioning as designed.
Explain the purpose of an air break in the context of protecting sinks and other equipment in food preparation areas.
An air break is a vertical space that interrupts the direct connection between a sink or equipment drain and the sewer system. It prevents sewage backup from contaminating equipment and food by ensuring there is no direct path for sewage to reach these areas.
What standards should grease interceptors conform to, and why is certification important?
Grease interceptors should conform to standards such as PDI G101, ASME A112.14.3, or ASME A112.14.4. Certification ensures that the interceptor meets specific performance and safety criteria, ensuring it effectively separates FOG from wastewater.
Why are non-potable water systems required to be clearly identified in a food establishment?
Non-potable water systems, used for purposes like air conditioning or fire protection, must be visibly distinct from potable water systems to prevent accidental cross-connection and contamination. Clear identification helps ensure safe operation and maintenance of water systems.
