Equipment and Facility Management Flashcards

A dietary manager is comparing two dish machines. Which purchasing method best accounts for energy, water, chemical, and repair costs over the machine's useful life?

Answer: Life-cycle cost analysis

Life-cycle costing adds purchase price plus operating, maintenance, and disposal costs over the equipment's lifespan.

During a kitchen grease fire, which type of portable fire extinguisher is designed specifically for cooking oils and fats?

Answer: Class K

Class K extinguishers use a wet chemical agent that saponifies cooking oils and fats.

According to the FDA Food Code, what is the minimum air gap required between a water supply outlet and the flood rim of a sink?

Answer: At least 1 inch, or twice the supply pipe diameter

An air gap must be at least twice the inside diameter of the supply inlet and never less than 1 inch to prevent backflow.

A cook notices the walk-in cooler's door gasket is torn. What is the primary concern if it is not replaced promptly?

Answer: Loss of cold air, higher energy use, and unsafe food temperatures

Damaged gaskets let warm air enter, forcing the unit to work harder and risking temperatures above 41°F.

Before a technician repairs an electric meat slicer's motor, which safety procedure ensures the equipment cannot be accidentally energized?

Answer: Lockout/tagout

OSHA lockout/tagout isolates energy sources and tags them so equipment cannot be restarted during servicing.

Which floor-to-wall construction feature makes kitchen floors easier to clean and reduces pest harborage?

Answer: Coved junctions

Coving creates a curved, sealed seam between floor and wall that eliminates crevices where soil collects.

A facility's commercial hood fire-suppression system should be inspected by a qualified professional at what minimum frequency under NFPA 96?

Answer: Every 6 months

NFPA 96 requires semiannual inspection of kitchen hood fire-suppression systems.