How must all food storage and handling equipment discharge?

Food storage and handling equipment must discharge through an indirect waste by an air gap to prevent any potential contamination of the potable water supply and to ensure proper drainage. An air gap creates a physical separation between the discharge point of the equipment and the receiving drain, which mitigates the risk of backflow or cross-connection that could introduce harmful substances into the drinking water system. This method is critical in maintaining sanitary conditions and complies with public health regulations.

Using an indirect waste system helps ensure that wastewater is safely directed away from food preparation areas and prevents any harmful substances from inadvertently mixing with clean water supplies. Other methods such as direct discharge into the sewer line, using a sump pump, or directing effluent into a grease trap do not provide the same level of safety and contamination prevention as the air gap method does. Thus, choosing to discharge through an air gap is considered the best practice for food safety and plumbing standards.