CCA Facility & Equipment Management Flashcards

Which type of fire suppression system is typically required above commercial cooking equipment?

Answer: Wet chemical automatic fire suppression system

Wet chemical automatic fire suppression systems are specifically designed for commercial cooking equipment fires involving cooking oils and fats.

A CCA conducting a facility walk-through notices a trip hazard on the kitchen floor. The immediate action should be:

Answer: Correct or barricade the hazard immediately and complete an incident report

Trip hazards must be corrected or barricaded immediately to prevent injury, followed by documentation through an incident report.

Utility metering and sub-metering in a commercial kitchen helps a CCA:

Answer: Monitor and reduce energy and water consumption by identifying high-usage equipment

Sub-metering allows administrators to identify which equipment consumes the most energy or water, enabling targeted efficiency improvements.

The primary reason commercial kitchens require non-slip flooring surfaces is:

Answer: To prevent slip-and-fall injuries in wet environments

Non-slip flooring is required in commercial kitchens to reduce slip-and-fall injuries, which are among the most common kitchen workplace accidents.

A CCA reviewing a lease for foodservice space should pay particular attention to:

Answer: Tenant improvement allowances, equipment ownership clauses, and permitted use language

Lease review should focus on tenant improvement allowances, who owns installed equipment, and whether the permitted use clause allows foodservice operations.

Which government agency enforces workplace safety standards in US commercial kitchens?

Answer: OSHA (Occupational Safety and Health Administration)

OSHA establishes and enforces workplace safety and health standards, including those applicable to commercial kitchen environments.