CCA CCA Facility & Equipment Management

Question 1

A preventive maintenance (PM) program for kitchen equipment is designed to:

Accepted Answer

Perform scheduled inspections and servicing to prevent breakdowns before they occur

Answer

Replace all equipment on a fixed 5-year schedule

Answer

Reduce the number of kitchen staff needed

Answer

Eliminate the need for equipment warranties

Question 2

NSF International certification on foodservice equipment indicates:

Accepted Answer

The equipment has been tested and certified as safe for use in food preparation environments

Answer

The equipment meets energy efficiency standards

Answer

The equipment is approved for import into the US

Answer

The manufacturer offers a 10-year warranty

Question 3

The Americans with Disabilities Act (ADA) requires foodservice facilities to:

Accepted Answer

Ensure accessible design including counter heights, aisle widths, and restroom accommodations

Answer

Provide free meals to disabled customers

Answer

Hire a minimum percentage of disabled staff

Answer

Install specialized kitchen equipment for disabled chefs

Question 4

A CCA notices grease buildup in hood exhaust systems. This is primarily a concern because of:

Accepted Answer

Fire hazard and code violation risk

Answer

Increased energy consumption

Answer

Negative impact on food flavor

Answer

Increased noise levels in the kitchen

Question 5

HVAC systems in a commercial kitchen must be designed to handle:

Accepted Answer

High heat, humidity, and grease-laden air produced during cooking operations

Answer

Standard residential heating and cooling loads

Answer

Only cooling needs during summer months

Answer

Refrigeration compressor output exclusively

Question 6

Which organization sets plumbing and mechanical codes commonly enforced in US commercial foodservice facilities?

Accepted Answer

International Mechanical Code (IMC) / local building authorities

Answer

FDA

Answer

OSHA

Answer

NSF International