18. Describe how cross-contamination of raw meats and ready-to-eat foods will be prevented in a refrigeration unit(s) (i.e. walk in coolers, under the counter coolers). (sect. 175)

19. Describe the storage of different types of raw meat and seafood in the same unit, and how cross-contamination will be prevented. (sect. 175)

20. Who will be assigned the responsibility of ensuring the correct amount of sanitizer will be used? (sect. 136)

21. What type of chemical sanitizer(s) will the facility use? (sect. 299)

22. Will the facility have test kits/papers on site for all types of chemical sanitizers? (sect. 301)

Yes ________ No ________ NA ________

23. How will cooking equipment, cutting boards, counter tops and other food contact surfaces which cannot be submerged in a sink or put through a dishwasher be sanitized? (sect. 316)

24. Where will poisonous or toxic materials be stored (including the ones for retail sale)? (sect. 457)

25. Will the facility use a hand sanitizer? (sect. 144) Yes ________ No ________ If so, what brand?