Certified Professional Food Safety (CP-FS) Practice Exam

Which type of valve is necessary for managing water temperature in food service?

1. Pressure relief valve

2. Combination faucet or mixing valve

3. Flow control valve

4. Check valve

The correct answer is: Combination faucet or mixing valve

The type of valve necessary for managing water temperature in food service is a combination faucet or mixing valve. This valve blends hot and cold water to achieve the desired water temperature, ensuring a consistent and safe supply for tasks such as washing dishes, food preparation, and handwashing. Using a mixing valve is crucial in food service to prevent scalding and to comply with health and safety regulations. It allows for precise control over water temperature, which is important not only for comfort but also to prevent bacterial growth that can occur when water temperatures are not adequately controlled. Other types of valves serve different purposes. A pressure relief valve is used primarily for safety to release excess pressure from a system, while a flow control valve regulates the flow rate but does not manage temperature. A check valve prevents backflow of liquids but does not influence the temperature of the water. Thus, while these valves have important roles in various plumbing systems, they do not provide the critical function of managing water temperature as effectively as a combination faucet or mixing valve in food service applications.