8.
List the steps in the standard method of cleaning and sanitizing.
a. _______________________________________
b. _______________________________________
c.
_______________________________________
d. _______________________________________
e. _______________________________________
9.
For hot water sanitizing, the water used must be __________ Fahrenheit and the
utensils must be in contact with the water for _______ seconds.
10.
Meat display cases with meat drippings and residue must be cleaned and
sanitized _______________. Other meat display cases, _______________.
11.
Electrically operated meat market equipment must be completely disassembled,
cleaned, and sanitized prior to further use if down for more than _______ hours.
12.
A midshift cleanup, after four hours, is required if the temperature in the meat
processing area is between ______ Fahrenheit and ______ Fahrenheit.
13.
Operations must cease during the processing of raw meat if the temperature
exceeds ______ Fahrenheit.
Personnel handling raw pork must _______ ________ and _______/__________
14.
hands prior to handling anyother product.
15.
What is the maximum time interval permitted to hold red meats, poultry, or
waterfoods outside a refrigerated cooler in an unsafe temperature range?
_____________________________________.
MDO717
2-14