Define "unsafe temperature range" for perishable products.
a. ARMY ______ to ______ Fahrenheit
b. NAVY ______ to ______ Fahrenheit
For the tempering of edible raw meat products, the maximum air temperature
permitted is ______ Fahrenheit.
Personnel who handle fresh prepackaged poultry or waterfoods must wear
____________ maintained solely for handling those products and _________/
_____________________ hands prior to handling any other product.
Scraps and fat material are allowed to accumulate ______ to ______ inches from
the top of the barrel or container before being removed and delivered to the
outside door for pickup.
Who must never be permitted to enter the coolers or the foodhandling areas of the
The granular, absorbent compound used in the meat handling cooler as a sawdust
substitute or brown paper or corrugated cardboard must be removed and replaced
Refrigeration areas must be free from objectionable _______________ and free
Temperature of the meat chill area must be between ____and ____ Fahrenheit.
Frozen food display cases must maintain an air temperature of _____ Fahrenheit