How must fixtures used in food preparation discharge their waste?

Fixtures used in food preparation must discharge their waste through an air gap or air break to ensure proper sanitation and prevent contamination of the water supply. This method creates a physical separation between the waste discharge and the potable water system, effectively reducing the risk of backflow or siphonage that could introduce harmful bacteria or contaminants into drinking water.

Using an air gap or air break is a critical practice in plumbing design, particularly in food service settings, because it helps maintain the highest standards of hygiene and safety. By having this separation, any waste that could potentially backflow into clean water sources is kept at bay, promoting a healthier environment for food preparation.

In contrast, discharging directly into the drainage system does not offer the same level of protection against contaminants. While a grease interceptor is essential for managing grease and solids in wastewater, it does not specifically address the needs of preventing backflow, which is crucial for fixtures used in food preparation. Lastly, using a direct trap may not provide the necessary protection against cross-contamination, as it typically does not create the separation required by plumbing codes and health regulations.