Equipment and Facility Management Flashcards
6 cards from real CDM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Equipment and Facility Management flashcards as text
What temperature must a commercial refrigerator maintain to ensure food safety?
Answer: 41°F or below
Commercial refrigerators must maintain 41°F (5°C) or below to inhibit bacterial growth per the FDA Food Code.
Which type of thermometer provides the most rapid and accurate readings for checking internal food temperatures?
Answer: Thermocouple thermometer
Thermocouple thermometers use two joined metal wires to provide the fastest and most accurate internal temperature readings.
What is the primary purpose of a ventilation hood in a commercial kitchen?
Answer: To remove heat, smoke, grease, and moisture from the cooking area
Ventilation hoods capture and exhaust heat, grease-laden vapors, smoke, and moisture produced during cooking operations.
How often should a commercial dishwasher's sanitizing temperature or chemical concentration be verified?
Answer: Each time the machine is used
Dishwasher sanitizing parameters must be verified each time the machine is used to confirm every load is properly sanitized.
What is the recommended minimum aisle width in a commercial kitchen to ensure safe staff passage?
Answer: 36 inches
A minimum aisle width of 36 inches allows safe movement of staff and equipment throughout the kitchen.
Which preventive maintenance practice best extends the life of commercial kitchen equipment?
Answer: Cleaning and lubricating equipment per manufacturer schedules
Regular cleaning and lubrication according to manufacturer guidelines prevents breakdowns and maximizes equipment lifespan.
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