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

Commercial dishwasher spray arms should be inspected and cleaned daily or per the manufacturer's PM schedule to ensure effective warewashing.

Question 2

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

Accepted Answer

180°F

Answer

High-temperature commercial dishwashers must achieve a minimum 180°F rinse temperature at the rack surface to sanitize tableware per food safety codes.

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

Ice machine PM includes cleaning condenser coils, sanitizing the water distribution system, and inspecting filters and float valves to maintain performance and sanitation.

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

Deliming removes calcium and mineral scale deposits from steam generators and water circuits to maintain steam output and prevent equipment damage.

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

Door gaskets must be replaced when they are cracked, torn, or no longer create an airtight seal, as this causes excessive energy consumption and temperature fluctuation.

CFESA - Commercial Food Equipment Service Association Practice Test

CFESA - Commercial Food Equipment Service Association Practice Test

CFESA Food Equipment Maintenance