Inspection and servicing of cooking equipment shall be made how often?

• A. Daily
• B. Weekly
• C. Annually
• D. Biennially

Answer: (C)

Regular, scheduled maintenance of cooking equipment is performed annually by a qualified technician to ensure safe operation and reliability. A yearly service checks the integrity of gas connections or electrical wiring, verifies proper ignition and burner operation, calibrates thermostats, tests safety shutoffs and interlocks, and confirms that the exhaust-hood interface and any fire suppression system will function if needed. While daily cleaning and routine checks address cleanliness and immediate safety, they cannot substitute for a professional inspection that looks for hidden wear, leaks, corrosion, or misadjustments that could lead to fire or equipment failure. More frequent servicing would impose unnecessary cost and downtime without adding meaningful safety benefits, while waiting two years risks accumulating problems beyond what routine care can catch. Therefore, annual inspection and servicing is the standard, best practice.