Industry Standards and Regulations Flashcards

What does the EPA's SNAP (Significant New Alternatives Policy) program regulate?

Answer: New refrigerants and substitutes for ozone-depleting substances

The EPA SNAP program evaluates and regulates refrigerant alternatives to ozone-depleting substances, listing acceptable and unacceptable substitutes for specific end uses.

What is the AHJ's role in commercial food equipment installation?

Answer: Enforce local building and safety codes and approve installations

The Authority Having Jurisdiction (AHJ) enforces local building, fire, health, and safety codes and has final approval authority over commercial equipment installations.

Which standard governs the ventilation requirements for commercial cooking operations, including exhaust hood specifications?

Answer: NFPA 96

NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) governs exhaust hood design, installation, and fire suppression requirements.

How often must EPA-certified refrigerant recovery technicians renew their Section 608 certification?

Answer: Section 608 certification does not expire

EPA Section 608 technician certification does not have an expiration date; once certified, the technician remains certified unless new rules require updated testing.

What does the DOE's commercial refrigeration equipment efficiency standard require manufacturers to comply with?

Answer: Minimum energy efficiency levels expressed as daily energy consumption limits

DOE standards require commercial refrigeration equipment (display cases, reach-ins, walk-ins) to meet minimum energy efficiency levels measured as maximum daily kWh consumption.

According to FDA Food Code, what is the minimum hot holding temperature for cooked foods maintained in commercial food equipment?

Answer: 135°F (57°C)

The FDA Food Code requires cooked foods to be held at a minimum internal temperature of 135°F (57°C) to prevent bacterial growth in commercial hot holding equipment.