CCA Facility & Equipment Management Flashcards

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

Answer: Perform scheduled inspections and servicing to prevent breakdowns before they occur

Preventive maintenance involves regularly scheduled inspections and servicing to catch potential equipment problems before they cause costly breakdowns.

NSF International certification on foodservice equipment indicates:

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

NSF certification means the equipment has been independently tested and meets public health and safety standards for food service use.

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

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

ADA requires foodservice facilities to provide physical accessibility, including appropriate counter heights, aisle widths, and accessible restrooms.

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

Answer: Fire hazard and code violation risk

Grease buildup in exhaust hoods is a significant fire hazard and typically violates fire safety codes requiring regular cleaning.

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

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

Commercial kitchen HVAC must manage extreme heat, steam, and grease-laden exhaust air, requiring specialized ventilation systems beyond standard HVAC.

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

Answer: International Mechanical Code (IMC) / local building authorities

Plumbing and mechanical systems in commercial kitchens are governed by the International Mechanical Code and local building authority enforcement.