The Importance of Air Gaps in Providing Safe Food to All

Late last month, I was exploring job tasks that are important for entry-level foodservice managers to understand related to food safety.  The usual items that you would suspect were on the list were certainly included – foodborne outbreaks; temperature danger zone; physical, biological, and chemical contamination; personal hygiene and proper glove use; HACCP systems, etc. But one thing I noticed was missing that really is integral to protecting the food supply in any foodservice operation is air gaps.

I thought back to when I was starting my management career in foodservice, and I know I was certainly aware of what an air gap was, but looking back now, I certainly took them for granted.  After all, I was managing a foodservice operation that had been opened since the 1960s.  Certainly, all the plumbing had air gaps in place, and it wasn’t something that I had to worry about – or so I thought.

There have been instances where a lack of air gaps did cause illness – and most have been in established operations.  For example, a few years ago, a popular quick service Mexican restaurant in California caused over 100 customers to contract Norovirus.  Upon investigation, the health found that contaminated water from a sink that lacked proper air gaps had likely caused the outbreak.

Air gaps may be a dry subject to discuss and learn about, but they are a critical component of food safety…

If you are not quite familiar with what an air gap is, it is a vertical space between the water outlet and the flood level rim of a sink or other plumbing fixture. Essentially, a physical separation between potentially contaminated water and the source of fresh water. It is designed to prevent any backflow of contaminated water into the freshwater supply. This is especially important in areas where food is prepared, cooked, or served and plays an important role in preventing the spread of harmful bacteria, viruses, and other pathogens that can cause foodborne illness.

Why are air gaps so vital to protecting public health? When water pressure drops in a plumbing system, a vacuum can form, causing water to flow backward and potentially contaminate the freshwater supply. An air gap prevents this from happening by creating a physical barrier between the water source and the potentially contaminated water. Without an air gap, contaminated water can easily flow the water supply, ultimately contaminating food and causing illness.

It is important to note that air gaps must be properly installed.  But they must also be properly maintained to be effective. Regular inspections and maintenance are critical to ensuring that air gaps are functioning properly and protecting against cross-contamination. I was reminded of this last week as I was drawing water for a mop bucket in our foodservice lab at the university – and I caught myself filling the bucket with the hose in the mop water, failing to keep the air gap that is needed to protect the water supply. What is the solution?  Cutting the hose, making sure to keep it long enough to be able to effectively fill the mop bucket, but short enough that an employee (or in this case, me!) cannot stick the hose in the mop bucket.

Air gaps may be a dry subject to discuss and learn about, but they are a critical component of food safety in any foodservice operation. Following best practices for air gap installation and maintenance will help any foodservice operator protect their customers and ensure the safety of the food they serve. Risk Nothing. 

Flour Safety: Don’t Let E. coli become the Secret Ingredient in your Cake.

Earlier this month, we started to see information coming out about a foodborne illness outbreak from an unlikely source – flour. As of early-April, 12 people had fallen ill, and three people had been hospitalized as a result of flour contaminated with Salmonella. While the outbreak is still in its early stages, no individuals have died because of their illness. A specific source has not yet been identified in the outbreak, but all who have fallen ill have reported eating raw batter or dough due before developing symptoms – and flour has been identified as the only common ingredient in these batters and doughs.

Be Proactive and Don’t End Up in Food Safety Jail!

Ok, I admit – there really is no food safety jail. But there is jail and, while it is uncommon, you can be sent there for not practicing food safety. Just the other day, I ran across a news report about two individuals in Wales who were sent to jail (albeit a suspended sentence) for “failing to take action to protect food from the risk of contamination; placing unsafe food on the market; failing to comply with a Remedial Action Notice and operating the business without approval after permission to supply seafood was suspended.”

30 Years Later: The Foodborne Illness Outbreak that Changed Food Safety

In January, we hit a major anniversary.  One I am betting snuck by many of you – including me! January marked 30 years since the deadly 1993 E. coli O157:H7 outbreak at Jack in the Box restaurants on the west coast. The anniversary wasn’t on any of the major news networks that I recall. It did make it into a few newspapers, at least one or two of the newspapers that are left.  It wasn’t until late-February that I realized it.