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Course Summary
33-42 minutes

Welcome to the Plumbing Controls for Commercial Food

Establishments Course
The safety of the food we eat depends on safety measures taken at each processing step.

The water used to grow, harvest, prepare, and cook food must be safe. Plumbing controls help
keep the water supply free of contamination. Without these plumbing controls, toxic chemicals,
pathogens, and even raw sewage could contaminate the water supply, contaminating food and
making people sick.

This course will review plumbing safeguards designed to prevent contamination and ensure safer
food for everyone.

Course Overview
This course is designed to provide information on plumbing controls used in commercial food
establishments to protect the potable water supply from contamination.

After completing this course, you should be able to identify plumbing control methods and
devices, their operating principles, and applications.

Piping System Definitions

An understanding of water piping systems is necessary to properly understand how backflow can
lead to contamination.

 Potable water: Water that is safe for drinking.

 Nonpotable water: Water that does not meet the standards for potability or is of
unknown quality.
 Piping network: A potable water system from the point of origin to the point of use. The
piping network is divided into two categories: primary (or containment) systems and
secondary (or isolation) systems.
 Primary system: Water mains used by the water purveyor to deliver water to the various
buildings or service connections on the system.
 Secondary system: Plumbing network that distributes potable water from the
downstream side of the water meter or service connection to the points of use throughout
 the facility. In this course, we will focus on maintaining the safety of the secondary
system within a food establishment.
 Cross-connection: An actual or potential link between the potable water supply and a
source of contamination (sewage, chemicals, gas, etc.). Cross-connections should be
avoided.
 Backflow: Reverse flow in the primary or secondary system that is opposite to the
expected or intended direction.
 Safeguards: Devices to prevent reverse flow of contaminated water back into the potable
supply. Safeguards must be in place whenever an installation requires a cross-connection.
o The safeguard for a primary system is containment, with a backflow prevention
assembly to contain the water in the secondary system on the premises.
o The safeguard for a secondary system is isolation, with backflow protection at
each actual or potential

Why Are Plumbing Controls Needed?

Plumbing controls have a key role in ensuring the safety of water used in food processing.
Without plumbing controls, water could be contaminated by waste or chemicals, leading to
serious illness and health risks.

Without these controls:

 A building’s water supply could be contaminated by backflow of carbon dioxide from a

beverage dispensing machine into the copper piping, resulting in copper poisoning.
 Meat at a packing plant could be contaminated through a cross-connection that results in
sewage water from the kill floor being sprayed on the meat.
 A public water system could be contaminated through backflow from a septic system.

Course Structure
The remainder of the course is divided into the following three lessons:

 Cross-Connection Fundamentals
 Physical and Mechanical Backflow Prevention
 Protection for Drains, Wells, and Septic Systems

Lesson Overview
This lesson describes the types of cross-connections and why they are a concern for commercial
food establishments.

After completing this lesson, you should be able to:

 Describe direct and indirect cross-connections.

  Differentiate between backpressure and back-siphonage.
 Identify factors that impact the safety of cross-connections.

Introduction
In evaluating the plumbing system in a commercial food establishment, an inspector needs to be
able to identify actual and potential cross-connections and understand the forces that can create
backflow, so that the most effective devices can be identified to prevent backflow.

This lesson will explore the different types of cross-connections and the forces that act upon
them. It will also address questions to be considered when evaluating cross-connections.

Types of Cross-Connections
There are two types of cross-connections:

 A direct connection is a physical connection between a potable and nonpotable system.

A water supply line connected directly to a boiler is a direct connection.
 An indirect connection is a potential connection between potable and nonpotable
systems. Indirect connections typically do not occur under normal conditions because the
potable and nonpotable systems are separated by an air space. However, under certain
circumstances a pathway for contamination can occur. For example, if the end of a faucet
terminates below the flood rim of a sink and the drain backs up and fills the sink, the
wastewater could enter the faucet.

The most common indirect cross connection is the common hose. If the vessel the hose is
submerged and is filled for the top it would be subject to back siphonage. If the vessel is filled
form the bottom it would be subject to back pressure.

Forces Acting on Cross-Connections

Cross-connections are a concern because of the potential for contamination. Contamination
occurs when the pressure differentials between the water supply and another system are
sufficient to transfer the contaminant or pollutant into the potable supply. Pressure differentials
can be unpredictable, caused by temporary reversal of pressures or momentary vacuums in the
water supplies. The hydraulic forces can either push or pull the contaminant into the drinking
water system.

Some cross-connections are immediately obvious, but others can be subtle and difficult to find.

Backflow
Backflow is the flow in a primary or secondary system that is opposite to the expected or
intended direction.
There are two types of backflow:

 Backpressure is a pushing force. It can occur when the nonpotable system has a greater
pressure than the potable system. This pressure differential pushes the contaminant or
pollutant into the potable supply. Except in unusual circumstances, backpressure only
occurs at direct connections.
 Back-siphonage is a pulling force that occurs as a result of negative pressure. As the
pressure in the water supply drops below zero, creating a vacuum, the adjacent
nonpotable source is drawn or siphoned into the potable supply. Back-siphonage can
occur at direct or indirect connections.

Examples of Backpressure and Back-Siphonage

For backpressure to occur, a direct connection to another system must exist and be operated at a
higher pressure than the potable supply. This other system could be a fertilizer injector system,
booster pump, boiler, fire sprinkler system, or other auxiliary water source.

Back-siphonage may occur when:

 A break or repair in a supply line creates a vacuum or siphoning effect (as gravity drains
the water out) on the elevated portions of the system above the affected area.
 The upper floors of an apartment building are served by a booster pump drawing from the
city water service line. During periods of low city pressure, the booster pump suction
creates negative pressure, thereby reversing the flow.

Evaluating Cross-Connections
Several types of devices and assemblies can be used for controlling cross-connections and
preventing backflow. Determining the most appropriate device requires evaluating the cross-
connections—thinking about what could go wrong and what can be done to make it safer.

When evaluating cross-connections:

1. Evaluate the plumbing supply, equipment attached to it, and any waste lines attached or
nearby.
2. Determine the degree of hazard involved.
3. Evaluate the use of the backflow prevention device relative to the time that supply
pressure is present.

Evaluating Cross-Connections

1. Evaluate the plumbing supply, equipment attached to it, and any waste lines
attached or nearby. Think about what could go wrong with this design and what can be
done to make it safer.
2. Determine the degree of hazard involved. A high or low hazard will exist with a cross-
connection, depending on whether the nonpotable source is deleterious (harmful) or not.
 o High-hazard situations exist when there is an actual or potential connection for
any toxic or infectious substance (also referred to as a contaminant) to be
introduced into the water supply, and possibly create a danger to the health and
well-being of anyone using the water. Examples of contaminants are pesticides,
chemicals, and infectious microorganisms.
o Low-hazard situations exist when there is an actual or potential connection for a
nontoxic substance (also referred to as a pollutant) to be introduced into the water
supply and create a nuisance, or be aesthetically objectionable to the water user.
Examples of pollutants are turbidity, beverages, and food coloring.
3. Evaluate the use of the backflow prevention device relative to the time that supply
pressure is present on both the upstream and downstream side of the device.
o Continuous pressure conditions exist when the water pressure remains on both
sides of the device for more than 12 hours. Continuous water pressure can exist
under dynamic or static conditions.
 Under dynamic conditions, the water is on and flowing in the intended
direction through the device.
 Under static conditions, the water is on but a shut-off device downstream
in the off or closed position results in no flow through the device.
o Noncontinuous pressure conditions exist when the device is only subject to
intermittent water pressure on both sides of the device that does not exceed 12
hours.

Lesson Summary
This lesson described the types of cross-connections and why they are a concern for commercial
food establishments.

You should now be able to:

 Describe direct and indirect cross-connections.

 Differentiate between backpressure and back-siphonage.
 Identify factors that impact the safety of cross-connections.

The next lesson will address physical and mechanical measures for preventing backflow.

Lesson Overview
This lesson describes physical and mechanical backflow prevention devices.

After completing this lesson, you should be able to:

 Identify the features, operating principles, and applications of physical backflow

prevention methods, including air gap and barometric loop.
 Identify the features, operating principles, and applications of mechanical backflow
prevention devices, including:
 o Hose bibb vacuum breaker.
o Atmospheric vacuum breaker.
o Pressure vacuum breaker.
o Backflow preventer with intermediate atmospheric vent.
o Reduced pressure zone backflow prevention assembly.
o Double check valves.

Introduction
This lesson will present physical and mechanical means of preventing backflow, including:

 Physical methods:
o Air gap
o Barometric loop
 Mechanical devices:
o Hose bibb vacuum breaker (HBVB)
o Atmospheric vacuum breaker (AVB)
o Pressure vacuum breaker (PVB)
o Backflow preventer with intermediate atmospheric vent
o Reduced pressure zone backflow prevention assembly (RPZ)

Air Gap
An air gap is a simple, economical, nonmechanical approach that can be used for potential back-
siphonage or backpressure situations. An air gap is an unobstructed, vertical air space that
separates a potable system from a nonpotable system. This air gap is necessary to prevent any
contaminant or pollutant from being siphoned or pushed back into the potable water supply.

To be effective, an air gap must be the greater of 1 inch or twice the inside diameter of the
supply pipe. Air gaps require inspection to ensure that they meet these requirements, and for any
splashing problems, but they do not require testing.

Because the interruption in the piping creates a subsequent pressure drop on the "downstream"
portion, most air gaps are used at the end of the supply line or faucet such as at a sink, vat, or
storage tank.

Installing an air gap within the supply system (as opposed to at the end of the supply line) would
require a reservoir and possibly a booster pump. An air gap can be installed in a continuous
piping system to protect the source from any potential contaminant on the downstream side of
the system.

Barometric Loop
A barometric loop is an extension of the supply line shaped like a giant upside-down "U". It is
used to protect downstream inlets against back-siphonage only.

The barometric loop has limitations because of the required size. To protect against back-
siphonage, a barometric loop must be at least 35 feet tall, and the base must be at a higher
elevation than any of the inlets or fixtures on the downstream side of the loop. (This height is
required because an absolute vacuum on a pipe can "pull" the water up 33.9 feet, but no further
without a pump.)

The barometric loop is approved for systems under continuous pressure and with no potential
backpressure.

Mechanical Backflow Prevention Devices

Mechanical backflow preventers consist of single or multiple check valves that are opened by the
flow pressure of the potable water. These valves are fabricated to seat tightly on a machined
surface and, when closed, prevent any flow in the wrong direction. Some devices have air inlets
or ports that are vented to the atmosphere to relieve any vacuum or negative pressure developed
in the system.

Mechanical backflow prevention devices include:

 Hose bibb vacuum breaker (HBVB).

 Atmospheric vacuum breaker (AVB).
 Pressure vacuum breaker (PVB).
 Backflow preventer with intermediate atmospheric vent.
 Reduced pressure zone backflow prevention assembly (RPZ).

The type of mechanical assembly or device selected must be appropriate for the degree of hazard
and specific application relevant to the potential backflow possibilities.

Hose Bibb Vacuum Breaker

A hose bibb vacuum breaker (HBVB) contains one spring-loaded valve and an atmospheric vent
that is controlled by a diaphragm seal. The HBVB is installed on the end of a hose bibb (sill cock
or boiler drain inlet). Internally, the valve is spring loaded to be in a closed position and opens
with flow in the proper direction.

As the water flow begins, the valve opens and allows the diaphragm seal to close off the
atmospheric vent. When zero-pressure or back-siphonage conditions exist, the spring pulls the
valve closed and simultaneously pushes the diaphragm (thus opening the vent to relieve any
vacuum).
The HBVB is approved for systems with high hazards (such as health hazards or contaminations)
and noncontinuous pressure. It is not used for potential continuous pressure because the spring-
loaded valve may stick in the open position, making the water supply vulnerable to backflow.

Atmospheric Vacuum Breaker

The atmospheric vacuum breaker (AVB) protects against back-siphonage only. This device has
an internal polyethylene or metal float valve that moves up and down on a shaft (not spring
loaded). Water moving in the normal direction of flow lifts the float and causes the atmospheric
vent to close. The normal water pressure keeps the float valve in the upward closed position.

Shutting off the water causes the float to drop, the supply valve to close, and the atmospheric
vent to open. In this position, the downstream piping of the AVB is open to the atmosphere,
creating an air gap, and thus preventing any back-siphonage. When a negative pressure occurs on
the supply side, the float valve drops, closing off the supply and opening the atmospheric vent.
Thus, any downstream contamination will not be siphoned into the potable supply.

The AVB is approved for high hazards, noncontinuous pressure, and no potential backpressure.

Pressure Vacuum Breaker

The pressure vacuum breaker (PVB) is similar to the AVB except that it has two test cocks, two
gate or ball valves for testing the unit, and two spring-loaded valves. It only provides protection
for back-siphonage.

The supply-side check valve is spring loaded for a closed position and guards the potable water
supply side. When the water supply is turned on, the flow pushes it into the open position.

The downstream-side valve or air inlet valve is spring loaded for an open position to the
atmosphere and only closes when the supply water is turned on. When negative pressure occurs
on the supply side, the second check valve opens to the atmosphere and the first check valve
closes.

The PVB must be installed at least 12 inches above the highest elevated inlet or fixture on its
downstream side. The PVB is approved for high hazards, continuous pressure, and no potential
backpressure.

Backflow Preventer With Intermediate Atmospheric Vent

This device provides protection for both back-siphonage and backpressure. It contains an
atmospheric vent between two check valves. The valves are spring loaded for automatic closure
under static (no water flow) conditions. The atmospheric vent is controlled by a diaphragm seal
that directly responds to the movement of the supply-side check valve.

Under normal water flow:

 1. The primary check valve opens,
2. The atmospheric vent closes, and
3. The secondary check valve opens.

Under back-siphonage conditions:

1. The atmospheric vent opens to relieve any vacuum on the supply side, and
2. The secondary check valve closes.

Under backpressure conditions:

1. The secondary check valve closes first.

2. If the secondary check valve remains closed, the primary check valve closes and the
backpressure leakage drains out through the atmospheric vent.

These devices are generally installed on water supply lines for laboratory equipment, food
processing tanks, sterilizers, dairy equipment, livestock drinking fountains, residential boilers, or
in other situations where cross-connection control is needed.

Specialty applications for the backflow preventer with intermediate atmospheric vent include:

Backflow Preventer With Intermediate Atmospheric Vent

 Supply Lines
Backflow preventers approved for continuous pressure can be used in supply lines for
low water volume needs such as coffee and tea urns or icemakers.

Backflow preventers only approved for noncontinuous pressure can be installed on the
supply side of an aspirator for a laboratory faucet or on a barber shop sink.

 Beverage Vending Machines

Backflow preventers designed for beverage vending machines have an added ball check
valve after the secondary check valve. This ball check is an extra precaution to prevent
carbon dioxide (CO2) from backflowing (via backpressure) out of a soda carbonator and
into any copper supply lines.

The CO2 gas can react with water to form carbonic acid, which in turn can dissolve the
copper lines and create possible copper toxicities in those ingesting the water.

Any carbon dioxide leaking past the ball check valve and the secondary disc valve would
be vented into the atmosphere via the atmospheric vent/air inlet.

Reduced Pressure Zone Backflow Prevention Assembly

The reduced pressure zone backflow prevention assembly (RPZ) provides the maximum
protection against both back-siphonage and backpressure.
It consists of two independent, spring-loaded check valves with a reduced pressure zone between
them. The check valves automatically close unless they are held open by flow in the proper
direction.

As the water passes through the primary check valve, the water pressure will drop in the central
chamber. Under normal conditions, the water will continue through the secondary check valve to
the point of usage.

The reduced pressure zone contains a relief valve that drains to the atmosphere and is spring
loaded for an automatic open position. The relief valve will spring open if the water pressure in
the RP zone approaches the supply pressure. When it does so, an air passage from the
atmospheric vent to the RP zone manages any back-siphonage.

The RPZ is approved for high hazards, continuous pressure, backpressure, and back-siphonage.

Double Check Valves

A double check valve backflow preventer consists of two check valves that are spring loaded in
the closed position.

These devices do not have the added protection of an atmospheric vent and therefore are limited
in the amount of protection they offer and how they can be used. Some jurisdictions and codes
do not permit double check valves to be used for backflow protection.

Double check valves can only be used where they are approved for limited use with low-hazard,
continuous pressure conditions.

Device Summary
The following table summarizes the different types of backflow prevention devices discussed in
this lesson.

Device Type Features Limitations Applications

Unobstructed, vertical Interruption in piping At the end of the
air space separates a creates a subsequent supply line or faucet
Air Gap Physical
potable system from a pressure drop on the such as at a sink, vat,
nonpotable system. "downstream" portion. or storage tank
Must be at least 35 feet
tall, and the base must
Extension of the be at a higher elevation
Barometric supply line shaped like than any of the inlets or Industrial plant hose
Physical
Loop a giant upside-down fixtures on the system
"U”. downstream side of the
loop. Protects against
back-siphonage only.
 Cannot be used under
Hose Bibb A spring-loaded valve
continuous pressure
Vacuum and an atmospheric Hose bibbs, service
Mechanical because the spring-
Breaker vent that is controlled sinks, hydrants
loaded valve may stick
(HBVB) by a diaphragm seal.
in the open position.
Float valve that moves
up and down on a shaft
(not spring loaded).
Atmospheric
Water moving in the Protects against back-
Vacuum Mechanical Faucets
normal direction of siphonage only.
Breaker (AVB)
flow lifts the float and
causes the atmospheric
vent to close.
Lawn sprinklers,
Similar to the AVB but livestock water
instead has two test systems, pesticide
Pressure
cocks, two gate or ball Protects against back- spray tanks and
Vacuum Mechanical
valves for testing the siphonage only. filling systems,
Breaker (PVB)
unit, and two spring- swimming pools,
loaded valves. laboratory
equipment
Supply lines for
Atmospheric vent laboratory
Backflow
between two check Cannot be tested. Not equipment, food
Preventer With
valves that are spring all types are approved processing tanks,
Intermediate Mechanical
loaded for automatic for continuous sterilizers, dairy
Atmospheric
closure under static pressure. equipment, livestock
Vent
conditions. drinking fountains,
residential boilers
Reduced
Two independent,
Pressure Zone Must be mounted in a Main supply lines,
spring-loaded check
Backflow location where the food cookers, lawn
Mechanical valves with a reduced
Prevention relief valve drain will sprinklers, and fire
pressure zone between
Assembly not become flooded. sprinklers
them.
(RPZ)
Approved for limited Supply lines, fire
Two check valves that
Double Check use with low-hazard, protection
Mechanical are spring loaded in
Valves continuous pressure sprinklers, tanks and
the closed position.
conditions. vats, food cookers

Examples of Cross-Connections and Appropriate

Protections
The following table provides examples of some of the types of equipment with potentially
submerged inlets and possible backflow/back-siphonage protection.
 Equipment Backflow/Back-Siphonage Preventer
Boiler with chemicals added Reduced pressure device
Backflow preventer with intermediate atmospheric
Boiler with no chemicals added
vent
Backflow preventer with intermediate atmospheric
Carbonator for beverage dispenser
vent
Flush valve toilet Air gap, atmospheric or pressure vacuum breaker
All hose bibbs inside and outside of
Hose bibb vacuum breaker
establishment
Pressure vacuum breaker. (If the preflush hose is
Preflush hose with a nozzle head that may be
spring loaded to automatically create an air gap
submerged
when released, no backflow device is required.)
Perforated pipe to wok cooker Atmospheric vacuum breaker
Supply inlet to garbage grinder installed
Atmospheric vacuum breaker
after the last shut off valve
Supply inlet to dish table trough installed
Atmospheric vacuum breaker
after the last shut off valve
Fill line for steam kettle installed after the
Atmospheric vacuum breaker
last shut off valve
Supply line for mechanical warewashing
Atmospheric vacuum breaker
machine installed after the last shut off valve
Supply line to all soap and chemical
dispensing units on mechanical warewashing Atmospheric vacuum breaker
machine installed after the last shut off valve
Garbage can washer installed after the last
Atmospheric vacuum breaker
shut off valve
Soap portioner on faucet Air gap
Backflow preventer with intermediate atmospheric
Water wash system for exhaust hood vent or reduced pressure zone backflow prevention
assembly

Lesson Summary
This lesson described physical and mechanical backflow prevention devices.

You should now be able to:

 Identify the features, operating principles, and applications of physical backflow

prevention methods, including air gap and barometric loop.
 Identify the features, operating principles, and applications of mechanical backflow
prevention devices, including:
o Hose bibb vacuum breaker.
o Atmospheric vacuum breaker.
o Pressure vacuum breaker.
 o Backflow preventer with intermediate atmospheric vent.
o Reduced pressure zone backflow prevention assembly.
o Double check valves.

The next lesson will address protection measures for drains, wells, and septic systems.

Lesson Overview
This lesson describes the importance of and protection measures for drains, wells, and septic
systems.

After completing this lesson, you should be able to:

 Identify cross-connection control methods for drains.

 Describe the purpose and operating principles of grease traps and interceptors.
 Describe different types of well construction and how they operate.
 Indicate methods for protecting wells from contamination.
 Identify risks related to septic systems and ways to minimize those risks.
 Identify indicators of septic system problems.

Introduction
This lesson will present information on preventing water supply contamination from:

 Drains.
 Grease interceptors and traps.
 Wells.
 Septic systems.

Drains: Indirect Connections

There are two types of cross-connections for drains: indirect and direct.

An indirect connection between the water supply or food service equipment and the facility’s
drainage or wastewater disposal system is necessary in most cases to prevent wastewater from
backflowing into the supply or into equipment where food, kitchenware, or utensils are retained.

An indirect connection is a waste line or pipe from a fixture, receptacle, or device that discharges
used water, waste materials, or sewage into the facility’s drainage system through an air gap
(discussed in the previous lesson) or an air break.

An air break is a waste line or pipe from a fixture that discharges used water or liquid waste into
another fixture or receptacle at a point below the flood level rim, such as the waste line from a
vegetable preparation sink that drains into a floor drain.
Drains: Direct Connections
A direct connection is a waste line or pipe from a fixture, receptacle, or device that discharges
used water, waste materials, or sewage directly into the facility’s drainage system.

A direct connection is permitted in a few limited instances:

 Warewashing machines located within 5 feet of a trapped floor drain may have a direct
waste connection to the inlet side of a properly vented floor drain trap.
 Garbage disposals require a direct connection to prevent the solids from separating out
from the waste slurry.
 Other exceptions as provided by law or regulation.

Food Industry Applications

The table below lists appropriate cross-connections for drains or waste lines for various food
service equipment.

Cross-Connection for Drains or Waste

Food Service Equipment
Lines
Air gap between the relief valve vent pipe and
Booster heater for warewashing machine
the floor drain or floor sink
Water-cooled compressor for an ice machine or Air gap between the end of the supply line and
other refrigeration system the floor drain or floor sink
Drain lines for:

 Salad cooler table or salad bar

Air break
 Soda fountain/dispenser ice bin
 Steam kettle or steam table

Condensate drain lines for refrigeration equipment Air break

Water softener with a brine tank that drains
Hose bibb vacuum breaker
through a hose bibb
Water softener with a brine tank with a gate or ball
Air gap
valve

Grease Interceptors and Traps

Oil and grease from foods and cooking processes entering a facility’s drainage waste system will
eventually solidify somewhere downstream and clog the sewer line and/or cause potential
problems onsite or in the public sewage system.
To prevent this, oil and grease in wastewater is collected in grease interceptors or grease traps.
Grease interceptors are usually installed inside the establishment and may be any size. Grease
traps are outside the establishment and must be a minimum of 1,000 gallon capacity.

Types of Oil and Grease

 Dissolved Oil: Oil that has been dissolved in water via a degreasing compound and will
not separate from the water.
 Chemically Emulsified Oil: Oil that has been broken down into very small particles via
a detergent and will not float to the surface.
 Free Oil: Oil in a liquid form that will consolidate or congeal on the water surface. The
majority of the oil produced in a food service facility is free oil.
 Mechanically Emulsified Oil: Free oil that has been agitated in water to form small
droplets. These droplets will congeal given sufficient time.

Grease Trap Size and Location

Grease trap installations are designed and sized based on anticipated flow rates and organic load
for maximum efficiency. The size needed depends on:

 Flow rate.
 Ratio of grease to water.
 Suspended solids.
 Frequency of cleaning/emptying.

Regardless of size, the trap should be:

 Properly vented.
 Located as close to the source as possible for ease of cleaning and service without
creating a nuisance.

Wells
The main types of wells are:

 Dug wells, which may be excavated by hand or by machinery. Dug wells may be lined
with stone, brick, reinforced concrete, or precast ring wells.
 Driven wells, which are created by hammering a point into the ground, with pipe sections
added as needed until groundwater is reached.
 Drilled wells, which are typically created using machinery with drilling stems that are
turned to create a cutting action in the ground.

Reducing Contamination in Wells

Regardless of the type of well used as a water source, the following steps can help reduce the
risk of contamination:

 Locate wells a safe distance from sources of contamination.

 Properly cover wells.
 Ensure that well pipes have watertight casings or linings to prevent contamination.
 Conduct sanitary surveys to monitor well safety.
 Provide sanitary protection for springs and disinfection of other water sources.
 Ensure that wells are readily accessible at the top for inspection, servicing, and testing.

Contamination Threats to Wells

Shallow wells, such as dug and driven wells, are relatively easy to contaminate. Possible
contaminants include:

 Microorganisms, typically from animal fecal matter. Common microorganism

contaminants include E. coli, Salmonella, norovirus, and Giardia.
 Chemicals, including nitrates from fertilizers, pesticides, and organic compounds from
gasoline.
 Minerals, including lead leached from old pipes, and naturally occurring arsenic, radon,
and uranium.

Septic Systems
The main components of a septic system are:

 A tank, which is a large concrete box with internal baffles. Inside the tank, oil and grease
float to the top, solids sink to the bottom, and the liquid effluent flows out.
 A drainfield line, a system of buried pipes that carry water from the tank to the
drainfield, an open area where the soil absorbs the water.

As septic tank effluent percolates through the drainfield, soil microorganisms treat wastewater
physically, chemically, and biologically before it reaches the groundwater, preventing pollution
and public health hazards. In most cases, the wastewater requires no further treatment before
reaching the underlying groundwater level.

Risks Related to Septic Systems

If the drainfield soil is overloaded with water, or when a specific contaminant cannot be treated
by soil microorganisms, the quality of the underlying groundwater may be affected.

When septic systems do not function properly, the risks include:

 Contamination of groundwater by pathogens or toxic chemicals.

  Surfacing of untreated sewage.
 Undesirable algae and plant growth in lakes or streams.
 Insects breeding in wet areas where sewage reaches.
 Degraded air quality.

Indicators of septic system problems include:

 Slow drains.
 Odors.
 Standing water.
 Gurgling sounds.
 Nearby wells testing positive for bacteria.

Managing Septic System Risks

To minimize risks associated with septic systems, ensure that:

 The septic system is located a safe distance from water sources.

 The septic tank is:
o Properly sized for average daily flow of sewage, a retention period of
approximately 24 hours, and adequate sludge storage (at least 750 gallons).
o Constructed of durable materials, with a watertight cover that is insect- and
rodent-proof and will withstand any load likely to be placed upon it.
 The system incorporates a distribution box and properly constructed disposal field that
uses the largest area available.
 The tank permits easy access for inspection and cleaning.
 The septic system is kept free of grease and oil.
 The system is monitored and maintained on a regular basis.

Resources
Select the following links for more information on plumbing controls for commercial
establishments:

 FDA – Food Establishment Plan Review Guide, Plumbing and Cross-Connection Control
 FDA – Pasteurized Milk Ordinance 2007: Appendix D – Standards for Water Sources
 EPA – Cross-Connection Control Manual

Lesson Summary
This lesson described the importance of and protection measures for drains, wells, and septic
systems.
You should now be able to:

 Identify cross-connection control methods for drains.

 Describe the purpose and operating principles of grease traps and interceptors.
 Describe different types of well construction and how they operate.
 Indicate methods for protecting wells from contamination.
 Identify risks related to septic systems and ways to minimize those risks.
 Identify indicators of septic system problems.