CFESA Industry Standards and Regulations 2 — Questions and Answers
Question 1: What does the EPA's SNAP (Significant New Alternatives Policy) program regulate?
- New refrigerants and substitutes for ozone-depleting substances (Correct answer)
- Energy efficiency of new commercial appliances
- Technician certification requirements
- Gas appliance emission standards
Correct 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.
Question 2: What is the AHJ's role in commercial food equipment installation?
- Manufacture and certify equipment
- Enforce local building and safety codes and approve installations (Correct answer)
- Issue CFESA certifications
- Set NSF standards
Correct 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.
Question 3: Which standard governs the ventilation requirements for commercial cooking operations, including exhaust hood specifications?
- NFPA 13
- NFPA 96 (Correct answer)
- ASHRAE 62.1
- ANSI Z223.1
Correct 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.
Question 4: How often must EPA-certified refrigerant recovery technicians renew their Section 608 certification?
- Every 2 years
- Every 5 years
- Section 608 certification does not expire (Correct answer)
- Every year
Correct 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.
Question 5: What does the DOE's commercial refrigeration equipment efficiency standard require manufacturers to comply with?
- Maximum refrigerant charge limits
- Minimum energy efficiency levels expressed as daily energy consumption limits (Correct answer)
- Required use of natural refrigerants only
- Maximum operating noise levels
Correct 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.
Question 6: According to FDA Food Code, what is the minimum hot holding temperature for cooked foods maintained in commercial food equipment?
- 135°F (57°C) (Correct answer)
- 140°F (60°C)
- 145°F (63°C)
- 150°F (66°C)
Correct 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.
CFESA Industry Standards and Regulations 2
What does the EPA's SNAP (Significant New Alternatives Policy) program regulate?