Temperature checks in refrigeration areas must be conducted _____ times each
working day and ________ time on non-working days. The ________, _______,
______________________and checker's ____________ must be recorded.
Produce storage refrigerator and display cases must be emptied, washed,
cleaned, and sanitized at least ____________________.
Floors in the processing room and in the produce display area must be washed
and dried __________________.
Waste receptacles in the grocery market must be emptied and cleaned at least
__________________ or _______ __________ _____ _______________.
Refrigerated display cases of bakery products must be emptied and thoroughly
washed and sanitized on a ______________ basis.
In the grocery market, product in the chill state (such as dough products and
dairy products) must be displayed at temperature below ______ Fahrenheit.
Hazardous products, such as pesticides, must be _______________ from
In the warehouse section, food product spillage must be removed on a
_____________ basis. Floors must be swept on a ____________ basis or more
often if necessary.
In warehouse storage ____________, _____________, and ______________
(or pallets) must be used where necessary to prevent __________________ or
In the delicatessen area, food contact surfaces must be cleaned and sanitized
___________ ____________ _______ as well as after ___________________