CB CB Equipment Maintenance and Sanitation 2

Question 1

What is the minimum safe internal temperature for storing fresh dairy milk in a café refrigerator?

Accepted Answer

41°F (5°C) or below

Answer

50°F (10°C)

Answer

55°F (13°C)

Answer

35°F (2°C)

Question 2

How should a barista handle a portafilter basket that has milk residue inside it?

Accepted Answer

Soak in hot water with espresso cleaner and scrub before reuse

Answer

Rinse with cold water and reuse immediately

Answer

Wipe dry and reuse without washing

Answer

Replace the basket immediately

Question 3

Which cleaning schedule is appropriate for wiping down the espresso machine exterior and drip tray?

Accepted Answer

Throughout the shift and at closing

Answer

Weekly during deep cleaning only

Answer

Once a month during maintenance

Answer

Only when visibly soiled

Question 4

What does 'FIFO' stand for in café inventory and food safety practice?

Accepted Answer

First In, First Out

Answer

Fresh Ingredients, Fresh Output

Answer

Fixed Inventory, Fixed Operations

Answer

Food Inspection, Food Oversight

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?

Accepted Answer

Stop using the machine and notify a manager or technician immediately

Answer

Continue working and monitor it

Answer

Reduce steam usage and reset the pressure manually

Answer

Add cold water to the boiler

Question 6

How should a barista clean reusable milk pitchers between drinks?

Accepted Answer

Rinse immediately with hot water after each use and sanitize periodically

Answer

Rinse with cold water only

Answer

Wipe out with a dry towel and refill

Answer

Let them air-dry between uses without rinsing