Chapter 7 Hygiene and Cleanliness

3. cleaners that are general purpose or heavy duty
5. A system that organizes all of the cleaning and sanitizing tasks in the kitchen.
8. Removes wax, dried-on dirt, and baked on greases.
9. Acid cleaners used on mineral deposits and dirt that other cleaners cannot remove. Designed to remove scaling, rust stains, and tarnish left by hard water.
10. Cleaners that dissolve grease and work well where grease has burned on such as oven doors and range hoods.
11. Process that reduces pathogens on a surface to safe levels.
12. All food service employees who come in direct contact with food surfaces or food itself.
13. Removes fresh dirt and can be used on almost anything

1. Chemicals that remove food, dirt, rust, stains, minerals, and other deposits.
2. (IPM) A system that will prevent, control, or eliminate pest infestations in an operation by using prevention measures to keep pests from entering the operation and using control measures to eliminate any pest that get inside.
4. Process of rinsing, lathering soap, and scrubbing of the hands for a total of 20 seconds.
5. The amount of time that items being sanitized must be immersed in the sanitizing solution.
6. Cleaners with a scouring agent that helps scrub hard to remove dirt surfaces.
7. Process that removes food and other dirt from a surface.