14.
All raw materials used in a food establishment must be obtained from approved
sources as required by _________________________.
15.
A _____________ sanitary inspection of a Directory-listed establishment may be
initiated by the inspector when the plant has not corrected deficiencies found
during the performance of a _______________ sanitary inspection.
a. Special, routine.
b. Forced, initial.
c.
Update, military.
d. Military, initial.
16.
Ceilings over areas with unpackaged food must be free of _________ ________.
17.
Where practicable, the exterior openings of a food establishment shall be
equipped with screens or other effective means (for example, air curtains) to prevent the
entrance of _______________________, ___________________, and
_____________________ __________________________..
18.
Rooms in the processing areas must open directly into any barns or stables,
____________________, __________________, _________________ garages,
or __________________ ___________________shops.
Light intensity in each room must conform to the ___________________ of the
19.
20.
Air for ventilation must be adequately _______________as appropriate to
prevent _______________________.
21.
The water heater must be able to furnish an ___________________supply of
_________________water for complete food plant cleaning procedure during the
day.
22.
Water outlets must have readily identified color codes if they have
______________________water.
MD0717
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