Which two areas should be cleaned before filling the milk machine?

The correct answer focuses on the cleaning of the Pinch Point and the Dispensing Arm before filling the milk machine. Cleaning these areas is essential because they are crucial parts of the machine that come into direct contact with the milk and can significantly affect the hygiene and quality of the product being served.

The Dispensing Arm is where milk is dispensed, making it vital to ensure it is free from any contaminants that could affect customer health or the taste of the milk. Similarly, cleaning the Pinch Point, which may refer to the area where the milk is dispensed into containers or glasses, is important to prevent any buildup of residue or bacteria that can affect food safety.

In contrast, the other options include areas that are not as directly involved in the milk dispensing process or do not hold the same significance for cleanliness before filling the machine. For instance, while the Refrigerator may be important for storing milk, it does not need to be cleaned immediately before use if the milk is sealed. Therefore, focusing on the Dispensing Arm and Pinch Point ensures that hygiene standards are met, safeguarding both the customers and the quality of the product.