16 Del. Admin. Code § 4455-4.0

Current through Register Vol. 28, No. 7, January 1, 2025

Section 4455-4.0 - Information Regarding Plumbing For Food Establishments

4.1 Scope. These Special Provisions shall be followed in addition to and shall not supersede the International Plumbing Code, the Delaware Food Code or these Regulations.

4.2 Use of Master Plumber. All plumbing shall be installed by a master plumber under a valid, current plumbing permit in accordance with these Regulations.

4.3 Backflow Prevention

4.3.1 Air gap, supply. An air gap between the water supply and the flood rim level of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).

4.3.2 Air gap, drainage. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Equipment and fixtures utilized for the storage, preparation and handling of food shall discharge through an indirect waste pipe by means of an air gap.

4.3.3 Floor drains. Floor drains located within walk-in refrigerators or freezers in food establishments shall be indirectly connected to the sanitary drainage system by means of an air gap or air break as approved with a backwater valve.

4.3.4 Backflow prevention device. A backflow or back siphonage prevention device or assembly installed on a water supply system shall meet American Society of Sanitary Engineering (ASSE) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device.

4.3.5 Plumbing fixtures. The supply lines or fittings for every plumbing fixture shall be installed so as to prevent backflow. Plumbing fixtures shall provide backflow protection in accordance with ASSE A112.18.1.

4.3.6 Devices, appliances. All devices that connect to the water supply shall be provided with protection against backflow. This includes devices used for food preparation and processing, steamers, the storage of ice or food, ware washing machines, and other food service equipment.

4.3.7 Hose connections. Sillcocks, hose bibs, wall hydrants and other openings with a hose connection shall be protected by an atmospheric-type or pressure-type vacuum breaker or a permanently attached hose connection vacuum breaker. This subsection does not apply to water heater drain valve or clothes washing machines.

4.3.8 Beverage dispensers. The water supply connection to carbonated beverage dispensers shall be protected against backflow by a backflow preventer conforming to ASSE 1022 or by an air gap. The portion of the backflow preventer device downstream from the second check valve and the piping downstream there from shall not be affected by carbon dioxide gas.

4.4 Utility Service Installation

4.4.1 Front of wall lines. If lines are run in front of walls, lines shall be installed with stand-off brackets or other secure mounting method, such that a minimum clearance of one inch (1") exists between line and wall.

4.4.2 No floor installation. Exposed horizontal utility service, including water supply and drain lines, may not be installed on the floor.

4.5 Toilet Facilities

4.5.1 Toilet room. A toilet room shall be completely enclosed and provided with a tight-fitting and self-closing door that does not open into a food preparation area. This requirement does not apply where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall.

4.5.2 Location. Toilet rooms shall be conveniently located and accessible to employees during all hours of operation.

4.5.3 Customer Facilities. Customer toilet facilities shall be required in all public establishments based on occupant load except they are not required in facilities intended for quick transactions, or takeout facilities with no customer dine in seating and having a customer access area less than or equal to 300 sq. ft.

4.6 Sinks

4.6.1 Water supply. All sinks shall be supplied with hot and cold running water under pressure.

4.6.2 Splashguard Dividers. Where less than 18 inches lateral separation exists between sinks and adjacent fixtures, food contact surfaces or open storage shelving, a splashguard divider constructed of a material which is durable, easily cleanable, non-toxic and impervious to moisture shall be installed; such divider may be wall-attached or fixture-attached and shall extend outward to the leading edge of the sink and extend vertically a minimum of 18 inches above the level plane of the sink bowl.

4.6.3 Hand washing sinks. These fixtures, when located in food preparation, food dispensing, beverage dispensing (including bar service area), food storage and ware washing areas, must be certified or classified under an approved industry standard for food equipment, such as NSF International, ETL Sanitation, UL for Sanitation, BISSC, or equivalent.

4.6.4 Separate sink required. A separate, single-compartment hand washing sink is required in food preparation, food dispensing, and ware washing areas; and in toilet rooms. Plan review is required by the Office of Food Protection on new Food Establishments to assess the quantity and placement of sinks unless otherwise waived by the code official.

4.6.5 Grease interceptor connection. Connection to a grease interceptor is not required for handwashing sinks.

4.7 Food Preparation Sinks

4.7.1 A food prep sink must be certified or classified under an approved industry standard for food equipment, such as NSF International, ETL Sanitation, UL for Sanitation, BISSC, or equivalent.

4.7.2 No disposal. A food preparation sink may not be used for disposal of mop water or liquid wastes.

4.7.3 Required indirect drain line. An indirect drain line connection through an air-gap is required.

4.7.4 Grease interceptor connection. Connection to a properly sized grease interceptor is required.

4.7.5 Multiple compartments. If a food preparation sink has two or more compartments, a separate waste line connection from each sink compartment through an air gap into a floor sink is required.

4.8 Ware washing Sinks

4.8.1 Industry standard. Ware washing sinks must be certified or classified under an approved industry standard for food equipment, such as NSF International, ETL Sanitation, and UL for Sanitation, BISSC, or equivalent.

4.8.2 No hand washing or disposal. A ware washing sink may not be used for hand washing or disposal of liquid wastes.

4.8.3 Required indirect drain line. An indirect drain line piped separately from each bowl through an air-gap is required.

4.8.4 Grease interceptor connection. Connection to a properly sized grease interceptor is required unless otherwise approved.

4.9 Service Sinks (for use as a janitorial sink, utility sink or mop sink)

4.9.1 Installation location. Wherever practical, a fixture service sink must be installed outside of the food preparation, food dispensing, food storage and ware wash areas.

4.9.2 Industry standard. Service sinks, when located in food preparation, food dispensing, food storage and ware washing areas, must be certified or classified under an approved industry standard for food equipment, such as NSF International, ETL Sanitation, UL for Sanitation, BISSC, or equivalent.

4.9.3 Minimum number required. A minimum of one service sink or receptor is required on each floor level of food operations. This fixture may be a sink or a curbed receptor.

4.9.4 Dual use. The dual use of a utility sink as a hand washing sink is not approved.

4.9.5 Grease interceptor connection. Connection to a grease interceptor is not required.

4.10 Pre-wash Sinks

4.10.1 Industry standard. Pre-wash sinks must be certified or classified under an approved industry standard for food equipment, such as NSF International, ETL Sanitation, and UL for Sanitation, BISSC, or equivalent.

4.10.2 Required indirect drain line. An indirect drain line connection through an air-gap is required.

4.10.3 Grease interceptor connection. Connection to a properly sized grease interceptor is required.

4.10.4 Food waste grinder. A food waste grinder may not be connected to a grease interceptor.

4.11 Mechanical Warewasher

4.11.1 Industry standard. Mechanical ware washers must be certified or classified under an approved industry standard for food equipment, such as NSF International, ETL Sanitation, UL for Sanitation, or equivalent.

4.11.2 Grease interceptor connections. The prewash sink for a dishwasher shall connect to a grease interceptor with a solids separator. Mechanical dishwashers without a prewash sink shall connect to the grease interceptor with a solids separator. Three-bowl sinks shall connect to a grease interceptor.

4.11.3 Indirect drain line connection. An indirect drain line connection through an air-gap is required.

4.12 Water Heater

4.12.1 Hot water supply. The water heater shall be sized to provide hot water as required to supply both the continuous requirements and the hourly peak demands of the facility. The continuous and hourly demands are based on the type of equipment and number of fixtures consuming hot water as required for food operations.

4.12.2 Total availability. The total hot water availability in gallons per hour (gph) from a water heater is the sum of the unit storage capacity plus the recovery rate at a 100xF rise.

4.12.3 Minimum storage capacity. A fuel-fired (gas or oil) water heater in a food establishment shall have a minimum storage capacity of thirty (30) gallons; an electric water heater shall have a minimum storage capacity of forty (40) gallons. Storage capacities larger than the minimum shall be required based on the type of equipment and number of fixtures consuming hot water.

4.12.4 Instant or tankless hot water heaters. Instant or tankless hot water heaters shall be sized to provide hot water as required to supply both the continuous requirements and the hourly peak demands of the facility. In some cases, more than 1 instant or tankless hot water heater may be required.

4.13 Grease Interceptor

4.13.1 Sizing. The grease interceptor must be sized in accordance with PDI standard G101.

4.13.2 Grease interceptor connection. Connection to a properly sized grease interceptor is required for all fixtures that discharge grease-laden waste, e.g., ware washing sinks, food prep sinks, pre-wash sinks for ware washers, woks, dishwashers without pre-wash sinks and other cooking equipment.

4.13.3 Sizing procedures. Follow these procedures for sizing a grease interceptor to a specific fixture:

4.13.3.1 Determine the liquid volume of the fixture in cubic inches (cu in) draining to the grease interceptor.

4.13.3.2 Determine the liquid capacity of the fixture in gallons by dividing the total cubic inches of the sink by 231 cubic inches per gallon.

4.13.3.3 Determine the actual drainage load (75% of fixture capacity).

4.13.3.4 Divide by 2 for the allowed 2 minute flow rate.

4.13.3.5 Select a unit corresponding to minimum unit flow rate.

4.13.3.6 Grease interceptors must have a flow control valve built in or installed in front of the inlet and a vent on the outflow side or otherwise be installed by manufacturer instructions.

Table 4.13.3a

EXAMPLE OF SIZING FOR GREASE INTERCEPTOR SELECTION

Select a grease interceptor for a three compartment warewashing sink with bowl dimensions of 18" W x 24" L x 12" D

1. Volume = (18in x 24in x 12in) x 3 cmpts = (5,184 cu in) x 3 = 15,552 cubic inches

2. Capacity = Volume (cu in) / 231 (cu in/gal) =15,552 / 231 = 67.3 gallons.

3. Drainage load = 67.3 gal x 0.75 = 50.4, or approximately 50 gallons per min. grease interceptor is the minimum flow rate. Divide by 2 for the allowed 2 min flow rate

4. The rated capacity in pounds is twice the flow rate. A 50 gallon per minute grease interceptor is equal to a 100 pound grease interceptor.

5. For multiple fixtures add together 100% of the largest flow rate, 50% of the 2nd largest flow rate and 25% of all others.

16 Del. Admin. Code § 4455-4.0

9 DE Reg. 786 (11/01/05)
14 DE Reg. 813 (02/01/11)
15 DE Reg. 1724 (06/01/12)
19 DE Reg. 138(8/1/2015)
23 DE Reg. 384(11/1/2019)
26 DE Reg. 110( 8/1/2022) (Final)