CB CB Equipment Maintenance and Sanitation 2 — Questions and Answers
Question 1: What is the minimum safe internal temperature for storing fresh dairy milk in a café refrigerator?
- 50°F (10°C)
- 41°F (5°C) or below (Correct answer)
- 55°F (13°C)
- 35°F (2°C)
Correct answer: 41°F (5°C) or below
The FDA food safety standard requires dairy milk to be stored at 41°F (5°C) or below to inhibit bacterial growth and prevent spoilage.
Question 2: How should a barista handle a portafilter basket that has milk residue inside it?
- Rinse with cold water and reuse immediately
- Soak in hot water with espresso cleaner and scrub before reuse (Correct answer)
- Wipe dry and reuse without washing
- Replace the basket immediately
Correct answer: Soak in hot water with espresso cleaner and scrub before reuse
Portafilter baskets with milk residue must be soaked in hot water with espresso cleaner and thoroughly scrubbed to prevent cross-contamination and off-flavors in future shots.
Question 3: Which cleaning schedule is appropriate for wiping down the espresso machine exterior and drip tray?
- Weekly during deep cleaning only
- Throughout the shift and at closing (Correct answer)
- Once a month during maintenance
- Only when visibly soiled
Correct answer: Throughout the shift and at closing
The espresso machine exterior and drip tray should be wiped throughout the shift and thoroughly cleaned at closing to maintain hygiene standards and prevent buildup.
Question 4: What does 'FIFO' stand for in café inventory and food safety practice?
- First In, First Out (Correct answer)
- Fresh Ingredients, Fresh Output
- Fixed Inventory, Fixed Operations
- Food Inspection, Food Oversight
Correct answer: First In, First Out
FIFO (First In, First Out) means older stock is used before newer stock, ensuring ingredients like milk, syrups, and fresh food items are consumed before they expire.
Question 5: A barista notices the espresso machine's steam boiler pressure gauge is reading higher than the manufacturer's specified range. What should they do?
- Continue working and monitor it
- Stop using the machine and notify a manager or technician immediately (Correct answer)
- Reduce steam usage and reset the pressure manually
- Add cold water to the boiler
Correct answer: Stop using the machine and notify a manager or technician immediately
An over-pressurized boiler is a safety hazard and potential equipment failure — the barista must stop using the machine immediately and report it to a manager or licensed technician.
Question 6: How should a barista clean reusable milk pitchers between drinks?
- Rinse with cold water only
- Rinse immediately with hot water after each use and sanitize periodically (Correct answer)
- Wipe out with a dry towel and refill
- Let them air-dry between uses without rinsing
Correct answer: Rinse immediately with hot water after each use and sanitize periodically
Milk pitchers should be rinsed immediately with hot water after each use to prevent milk proteins from drying and adhering, and sanitized regularly to prevent bacterial growth.
CB CB Equipment Maintenance and Sanitation 2
What is the minimum safe internal temperature for storing fresh dairy milk in a café refrigerator?