Plumbing Controls for Commercial Food Establishments
This IFSS Basic Level Plumbing Controls for Commercial Food Establishments provides knowledge, skills, and abilities related to the delivery, distribution or storage of potable and non-potable water in a manufacturing food facility and retail food establishment.
Goal: Discuss how plumbing affects public health.
Scope: Covered by competencies/learning objectives listed.
Objectives:
Upon completion of Unit 1: Foundations, the participant will be able to recognize key concepts in plumbing:
recognize he three main factors regarding the public health significance to plumbing design
identify the two main water sources
recognize situations where water transport systems affect the safety of potable water
given a series of diagrams, the participant will be able to recognize the concept of backflow in water systems
given two diagrams, the participant will be able to identify direct and indirect connections.
Upon completion of Unit 2: Water Source, the participant will be able to recognize the public health significance of protection water sources:
given a series of images, the participant will be able to identify a public water supply system and private water supply system
list at least three well construction considerations that affect the safety of potable water
identify the two main types of treatment systems
Upon completion of Unit 3: Waste Water System, the participant will be able to recognize how waste water systems affect the safety of potable water:
identify two approved waste water systems that maintain the safety of potable water
identify public and private waste water systems
Upon completion of Unit 4: Backflow Prevention, the participant will be able to recognize methods for preventing contamination:
define the concept of cross connection
recognize the two main methods for preventing cross connections
identify different types of backflow prevention devices
recognize at least one consideration when selecting a backflow prevention device
Upon completion of Unit 5: Jurisdictional Authority, the participant will be able to recognize agency authority:
identify agency’s authority pertaining to water systems
Duration
Unit 1 Foundations – 40 minutes
Unit 2 Water Source – 23 minutes
Unit 3 Waste Water System – 15 minutes
Unit 4 Backflow Prevention – 28 minutes
Unit 5 Jurisdictional Authority – 8 minutes
This IFSS Basic Level Plumbing Controls for Commercial Food Establishments provides knowledge, skills, and abilities related to the delivery, distribution or storage of potable and non-potable water in a manufacturing food facility and retail food establishment.
Goal: Discuss how plumbing affects public health.
Scope: Covered by competencies/learning objectives listed.
Objectives:
Upon completion of Unit 1: Foundations, the participant will be able to recognize key concepts in plumbing:
recognize he three main factors regarding the public health significance to plumbing design
identify the two main water sources
recognize situations where water transport systems affect the safety of potable water
given a series of diagrams, the participant will be able to recognize the concept of backflow in water systems
given two diagrams, the participant will be able to identify direct and indirect connections.
Upon completion of Unit 2: Water Source, the participant will be able to recognize the public health significance of protection water sources:
given a series of images, the participant will be able to identify a public water supply system and private water supply system
list at least three well construction considerations that affect the safety of potable water
identify the two main types of treatment systems
Upon completion of Unit 3: Waste Water System, the participant will be able to recognize how waste water systems affect the safety of potable water:
identify two approved waste water systems that maintain the safety of potable water
identify public and private waste water systems
Upon completion of Unit 4: Backflow Prevention, the participant will be able to recognize methods for preventing contamination:
define the concept of cross connection
recognize the two main methods for preventing cross connections
identify different types of backflow prevention devices
recognize at least one consideration when selecting a backflow prevention device
Upon completion of Unit 5: Jurisdictional Authority, the participant will be able to recognize agency authority:
identify agency’s authority pertaining to water systems
Duration
Unit 1 Foundations – 40 minutes
Unit 2 Water Source – 23 minutes
Unit 3 Waste Water System – 15 minutes
Unit 4 Backflow Prevention – 28 minutes
Unit 5 Jurisdictional Authority – 8 minutes
This IFSS Basic Level Plumbing Controls for Commercial Food Establishments provides knowledge, skills, and abilities related to the delivery, distribution or storage of potable and non-potable water in a manufacturing food facility and retail food establishment.
Goal: Discuss how plumbing affects public health.
Scope: Covered by competencies/learning objectives listed.
Objectives:
Upon completion of Unit 1: Foundations, the participant will be able to recognize key concepts in plumbing:
recognize he three main factors regarding the public health significance to plumbing design
identify the two main water sources
recognize situations where water transport systems affect the safety of potable water
given a series of diagrams, the participant will be able to recognize the concept of backflow in water systems
given two diagrams, the participant will be able to identify direct and indirect connections.
Upon completion of Unit 2: Water Source, the participant will be able to recognize the public health significance of protection water sources:
given a series of images, the participant will be able to identify a public water supply system and private water supply system
list at least three well construction considerations that affect the safety of potable water
identify the two main types of treatment systems
Upon completion of Unit 3: Waste Water System, the participant will be able to recognize how waste water systems affect the safety of potable water:
identify two approved waste water systems that maintain the safety of potable water
identify public and private waste water systems
Upon completion of Unit 4: Backflow Prevention, the participant will be able to recognize methods for preventing contamination:
define the concept of cross connection
recognize the two main methods for preventing cross connections
identify different types of backflow prevention devices
recognize at least one consideration when selecting a backflow prevention device
Upon completion of Unit 5: Jurisdictional Authority, the participant will be able to recognize agency authority:
identify agency’s authority pertaining to water systems
Duration
Unit 1 Foundations – 40 minutes
Unit 2 Water Source – 23 minutes
Unit 3 Waste Water System – 15 minutes
Unit 4 Backflow Prevention – 28 minutes
Unit 5 Jurisdictional Authority – 8 minutes
