4-7. Lesson 4 Practice Exercise, continued
4.
You monitor cleaning activities in the dining facility. You ensure that the cavities
the and door seals of microwave ovens are cleaned at least how often?
A.
Once per operating shift.
B.
Twice per day.
C.
Once per day.
D.
Once per week.
5.
An individual sanitizes the food-contact surfaces of food service equipment. You
ensure that he immerses the equipment in clean, hot water for at least how long?
A.
One-half minute.
B.
One minute.
C.
Three minutes.
D.
Five minutes.
QM3510
4-34
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