CFESA Food Equipment Maintenance

Question 1

How often should commercial dishwasher spray arm nozzles be inspected and cleaned?

Accepted Answer

Daily or per manufacturer PM schedule

Answer

Annually

Answer

Monthly

Answer

Only when problems are reported

Question 2

What is the minimum final rinse temperature required for a commercial high-temperature dishwasher to sanitize tableware?

Accepted Answer

180°F

Answer

140°F

Answer

160°F

Answer

200°F

Question 3

During a preventive maintenance visit on a commercial ice machine, a technician should routinely perform:

Accepted Answer

Clean condenser coils, sanitize water system, and inspect water filters and float valve

Answer

Replace the compressor every PM

Answer

Replace refrigerant charge

Answer

Replace all water hoses

Question 4

What is the purpose of the deliming procedure on a commercial combi oven?

Accepted Answer

Remove mineral scale deposits from steam-generating components

Answer

Remove grease buildup from burners

Answer

Clean the convection fan blades

Answer

Calibrate the cooking thermostat

Question 5

On a commercial walk-in cooler, door gaskets should be replaced when:

Accepted Answer

They show cracks, tears, or fail to create a proper seal

Answer

Every 6 months regardless of condition

Answer

The door hinges are replaced

Answer

Only when the cooler fails to maintain temperature

Question 6

What is the recommended maintenance interval for changing the oil in a commercial floor-type mixer?

Accepted Answer

Every 6 months or per manufacturer specification

Answer

Every 30 days

Answer

Only when noise is detected

Answer

Annually regardless of use