chapter 11 servsafe

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Across
  1. 2. a clearly visible sign or poster that tells staff to wash hands before returning to work
  2. 3. how bright the lights are in the operation
  3. 6. containers must be ______ when not in use
  4. 7. a three-compartment sink is used for
  5. 8. curved sealed edge placed between the floor and wall to eliminate sharp corners and gaps
  6. 11. where to dispose dirty mop water
  7. 13. use ____ surfaces in high traffic areas
  8. 14. only water that is ___ can be used for the preparation of food
  9. 15. how many inches high the floor mounted equipment on legs needs to be
  10. 17. the only sure way to prevent backflow
  11. 18. material that can react to shock without breaking or cracking
  12. 19. the prep skin is used for
  13. 20. avoid _____ flooring
Down
  1. 1. removes heat steam and smoke from cooking
  2. 4. best wall in cooking areas
  3. 5. this product prevent broken glass from contaminating food or food contact surface
  4. 9. tabletop equipment on legs must be a least___ inches
  5. 10. to maintain water temperature
  6. 12. _______ stations are required in restrooms
  7. 16. the extent to which a material will absorb liquids