How should a manager prevent backflow in a food establishment, if an air gap is not practical?

How should a manager prevent backflow in a food establishment, if an air gap is not practical?

• A. Install a water filter
• B. Increase water pressure
• C. Use a backflow prevention device
• D. Install a water-softener

Answer: (C)

Backflow protection is about keeping contaminated water from entering the clean drinking-water supply. If an air gap isn’t practical, the best way to prevent backflow is to install a backflow prevention device at the cross-connection. This device creates a physical barrier that blocks reverse flow even when system pressure changes or a downstream connection could pull in contaminants. It must be installed by a licensed professional and tested regularly to ensure it’s working properly. Other options don’t reliably prevent backflow: a water filter doesn’t stop backflow and only filters particulates; increasing water pressure can push contaminants back into the supply; and a water-softener doesn’t provide any backflow protection.

Backflow protection is about keeping contaminated water from entering the clean drinking-water supply. If an air gap isn’t practical, the best way to prevent backflow is to install a backflow prevention device at the cross-connection. This device creates a physical barrier that blocks reverse flow even when system pressure changes or a downstream connection could pull in contaminants. It must be installed by a licensed professional and tested regularly to ensure it’s working properly. Other options don’t reliably prevent backflow: a water filter doesn’t stop backflow and only filters particulates; increasing water pressure can push contaminants back into the supply; and a water-softener doesn’t provide any backflow protection.