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

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?

Accepted Answer

Soak in hot water with espresso cleaner and scrub before reuse

Answer

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?

Accepted Answer

Throughout the shift and at closing

Answer

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?

Accepted Answer

First In, First Out

Answer

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?

Accepted Answer

Stop using the machine and notify a manager or technician immediately

Answer

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.

(CB) Certified Barista Practice Test

(CB) Certified Barista Practice Test

CB CB Equipment Maintenance and Sanitation 2