If an air gap is not practical, what should be used to prevent backflow in a food establishment?

• A. A backflow prevention device
• B. A water filter
• C. An air gap
• D. A pressure regulator

Answer: (A)

Preventing backflow into the potable water supply is essential in food environments. If you can’t create a physical air gap, install a backflow prevention device on the water line feeding the equipment. This device acts as a one-way barrier, stopping water from flowing backward into the system and protecting against both backflow caused by backpressure and back-siphonage. In practice, the right type (such as an RPZ or a double-check valve assembly) depends on the level of hazard and local codes, and it must be installed by a qualified person and tested regularly. A water filter won’t stop backflow, and a pressure regulator controls pressure, not backflow, so they aren’t substitutes for a backflow prevention device.