Equipment must be sealed to tabletops and floor or be ______ from the tabletop and _____ from the floor.

The correct answer indicates that equipment must either be sealed to tabletops and floors or it must be positioned with specific clearances from these surfaces. The requirement for equipment to be 4 inches off the tabletop and 6 inches above the floor is rooted in food safety principles aimed at preventing contamination and ensuring easy cleaning.

By maintaining a 4-inch clearance from the tabletop, this distance encourages proper air circulation and reduces the likelihood of food particles or liquids accumulating under the equipment, which could harbor harmful microorganisms. Additionally, setting the equipment 6 inches above the floor ensures that it is out of the reach of potential contaminants that can be found on surfaces, such as dirt or spills, and promotes effective cleaning underneath.

These specific distances reflect industry standards for food safety, which are designed to maintain a hygienic environment in food service areas. Following such guidelines helps ensure the safety and quality of food being prepared and served.