CFSPl Examl (2025/l 2026l Update)l
Questionsl &l Answers|l Gradel A|l 100%l
Correctl (Verifiedl Solutions)
Q:l 6l principlesl ofl goodl Foodservicel Design
Answer:
Flexibilityl andl Modularity
Simplicity
Flowl ofl materialsl andl personnel
Easel ofl sanitation
Easel ofl supervision
Spacel efficiency
Q:l Thel 10l componentsl ofl anl equipmentl specificationl are:
Answer:
1)l Iteml #
2)l Name
3)l Number
4)l Modell &l Manufacturer
5)l Keyl dimensions
6)l Description
7)l Utilityl requirements
8)l Accessories
9)l Approvals
10)l Otherl notes
Q:l Humanl Engineeringl Concernsl (7)l thatl foodservicel designl consultantsl mustl consider
Answer:
1)l Temperaturel &l Humidity
2)l Sufficientl amountl ofl workspace
3)l Usel ofl properlyl designedl equipment
4)l Availabilityl &l properl usel ofl materiall handlingl equipmentl andl tools
,5)l Noisel levell control
6)l Lightingl levell control
7)l Properl workingl heightl ofl workstations
Q:l Properl Temperaturel andl Humidityl range
Answer:
Humidityl 40-45%
Q:l Recommendedl aislel widthsl forl Doublel aislel withl protrudingl equipment
Answer:
Betweenl 4.6'l -l 5.9'
Q:l Flowl ofl Materiall andl Personnell (diagram)
Answer:
(counter-clockwisel circle)
Receivingl Areal -l Refrig./Dryl Storagel -l Foodl Prep.l -l Finall Prep.l ofl Foodl -l Servicel
Functionl -l Diningl Areal -l Warewashingl Functionl -l Wastel Disposal
Q:l Basicl Utilitiesl are:
Answer:
Water,l Steam,l Electricity,l Gas,
Q:l Issuesl withl water:
Answer:
Hardness
Quality
Pressure
Sufficientl waterl heatingl system
, Q:l 1l grainl ofl waterl hardnessl =l ________________
Answer:
17.1ppm
Q:l Suggestedl tol usel waterl softenerl rangel =l ______________
Answer:
3-4l grains
Q:l Sufficientl ___________________l isl importantl forl thel properl andl efficientl operationl
ofl thel dishwashingl machine
Answer:
Waterl pressure
Q:l 1l Boilerl HPl =l _____________
Answer:
34.5l lbsl perl hour
Q:l __________l =l thel ratel ofl flowl ofl anl electricall currentl throughl al circuit
Answer:
Ampere
Q:l 1l Kwhl =l __________l (BTU)
Answer:
3412l BTU
Q:l __________l =l amountl ofl energyl requiredl tol changel thel temp.l ofl 1lbl ofl waterl onl
degreel F.
Questionsl &l Answers|l Gradel A|l 100%l
Correctl (Verifiedl Solutions)
Q:l 6l principlesl ofl goodl Foodservicel Design
Answer:
Flexibilityl andl Modularity
Simplicity
Flowl ofl materialsl andl personnel
Easel ofl sanitation
Easel ofl supervision
Spacel efficiency
Q:l Thel 10l componentsl ofl anl equipmentl specificationl are:
Answer:
1)l Iteml #
2)l Name
3)l Number
4)l Modell &l Manufacturer
5)l Keyl dimensions
6)l Description
7)l Utilityl requirements
8)l Accessories
9)l Approvals
10)l Otherl notes
Q:l Humanl Engineeringl Concernsl (7)l thatl foodservicel designl consultantsl mustl consider
Answer:
1)l Temperaturel &l Humidity
2)l Sufficientl amountl ofl workspace
3)l Usel ofl properlyl designedl equipment
4)l Availabilityl &l properl usel ofl materiall handlingl equipmentl andl tools
,5)l Noisel levell control
6)l Lightingl levell control
7)l Properl workingl heightl ofl workstations
Q:l Properl Temperaturel andl Humidityl range
Answer:
Humidityl 40-45%
Q:l Recommendedl aislel widthsl forl Doublel aislel withl protrudingl equipment
Answer:
Betweenl 4.6'l -l 5.9'
Q:l Flowl ofl Materiall andl Personnell (diagram)
Answer:
(counter-clockwisel circle)
Receivingl Areal -l Refrig./Dryl Storagel -l Foodl Prep.l -l Finall Prep.l ofl Foodl -l Servicel
Functionl -l Diningl Areal -l Warewashingl Functionl -l Wastel Disposal
Q:l Basicl Utilitiesl are:
Answer:
Water,l Steam,l Electricity,l Gas,
Q:l Issuesl withl water:
Answer:
Hardness
Quality
Pressure
Sufficientl waterl heatingl system
, Q:l 1l grainl ofl waterl hardnessl =l ________________
Answer:
17.1ppm
Q:l Suggestedl tol usel waterl softenerl rangel =l ______________
Answer:
3-4l grains
Q:l Sufficientl ___________________l isl importantl forl thel properl andl efficientl operationl
ofl thel dishwashingl machine
Answer:
Waterl pressure
Q:l 1l Boilerl HPl =l _____________
Answer:
34.5l lbsl perl hour
Q:l __________l =l thel ratel ofl flowl ofl anl electricall currentl throughl al circuit
Answer:
Ampere
Q:l 1l Kwhl =l __________l (BTU)
Answer:
3412l BTU
Q:l __________l =l amountl ofl energyl requiredl tol changel thel temp.l ofl 1lbl ofl waterl onl
degreel F.
