CFESA Cheat Sheet 2026

The 30 highest-yield CFESA facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. When using a clamp meter to diagnose a commercial cooking appliance, a technician measures amp draw significantly above nameplate rating. This indicates: → A possible short circuit, failed component drawing excess current, or mechanical binding
2. What does the EPA's SNAP (Significant New Alternatives Policy) program regulate? → New refrigerants and substitutes for ozone-depleting substances
3. Which tool is commonly used to measure electrical components in commercial food equipment? → Multimeter
4. What is the correct manifold pressure for commercial LP (propane) gas equipment? → 11 inches W.C.
5. A commercial refrigerator compressor hums but does not start. The technician confirms proper voltage at the compressor terminals. What should be tested first? → Start relay and start capacitor
6. A food establishment is cited for having a reach-in cooler that does not maintain proper temperature. Which regulatory body most likely issued the citation? → Local health department
7. How does earning manufacturer-specific factory training typically benefit a CFESA technician's career? → It qualifies the technician as an authorized service provider for that brand
8. How can CFESA-certified technicians improve operational efficiency during service calls? → By conducting thorough diagnostics and having common parts on hand
9. What is the primary purpose of a phase-loss protection relay in three-phase commercial food equipment? → To shut down the equipment if one of the three supply phases is lost
10. When calibrating a commercial convection oven thermostat, a technician finds it reads 25°F high. The correct action is: → Adjust the calibration screw per manufacturer specification to correct the offset
11. When transitioning from a field technician role to a service manager position, which skill is most critical to develop? → Team leadership and personnel management
12. A technician measures a high head pressure and normal suction pressure in a walk-in cooler. The most likely cause is: → Dirty condenser coils
13. What is the correct procedure for re-torquing cylinder head bolts on a commercial food equipment compressor after initial repair? → Torque cold in a star pattern to spec, then recheck after first thermal cycle
14. When performing PM on a commercial tilting skillet (braising pan), a technician should lubricate the: → Tilt mechanism pivot points and gear assembly per manufacturer specifications
15. Which NSF standard specifically governs the design and construction of commercial warewashing equipment? → NSF/ANSI 3
16. A steam kettle is producing insufficient steam pressure. After confirming adequate water supply, what is the next diagnostic step? → Check and clean the steam generator scale buildup and inspect the safety valve
17. What is the typical symptom of a failing motor capacitor in a commercial mixer? → The mixer not starting or struggling to start
18. A gas range burner produces a yellow, lifting flame instead of a blue cone flame. What is the most likely cause? → Insufficient primary air or partially blocked air shutter
19. A commercial dishwasher's wash arms are not rotating. The pump motor runs normally. What is the most likely cause? → Clogged or blocked wash arm ports
20. What condition is indicated when a compressor's suction line frosts heavily all the way back to the compressor? → Overcharge of refrigerant or a flooding TXV
21. Which of the following actions can help a technician become a candidate for managerial positions within a CFESA-certified business? → Demonstrating strong leadership abilities and effective team management
22. A commercial convection oven's gas valve fails to open when the thermostat calls for heat. After confirming 24V at the valve, the technician should: → Replace the gas valve
23. A commercial range burner produces a yellow, lazy flame. The most likely cause is: → Insufficient primary air or gas pressure too high
24. A technician is called to service a commercial steamship round that will not heat. The first step in the diagnostic process should be: → Verify power supply voltage and check the thermostat for continuity
25. What does superheat indicate in a refrigeration system? → Temperature rise of vapor above its saturation point
26. Which financial metric best measures how efficiently a service company converts revenue into profit after all operating expenses? → Net profit margin
27. When performing a preventive maintenance inspection on a commercial steamer, which component should be de-limed most frequently in areas with hard water? → Steam generator or boiler tank
28. When checking a three-phase motor for balance, what should the amperage readings between the three legs be? → Within 10% of each other
29. A technician notices oil pooling in the evaporator of a low-temperature display case. The most appropriate corrective action is: → Verify oil return lines and compressor crankcase heater operation
30. Which type of transformer is used in commercial food equipment control circuits to step down 208V or 240V to 24V for control operations? → Step-down control transformer