What does an 'air gap' refer to in a foodservice facility?

An 'air gap' refers to an air space that separates safe water from potentially contaminated water. This is a critical concept in food safety as it serves as a barrier to prevent backflow, which can occur when water flows in the opposite direction, potentially leading to contamination. An effective air gap helps ensure that safe drinking water cannot mix with dirty or contaminated water, thus safeguarding public health.

This method is especially important in foodservice facilities where there is a risk of contamination from various sources, such as sinks, dishwashers, or other connections to water systems. Properly designed and maintained air gaps contribute to the overall safety and sanitation of food operations.