Chapter 7 Hygiene & Cleanliness

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Across
  1. 4. reduces pathogens to a safe level
  2. 5. cleaners that dissolve grease & work well where grease has burned on
  3. 7. Licensed individual who works for a pest management company
  4. 8. What Should be done for at least 20 seconds
  5. 9. Ready to eat, abbr.
  6. 11. a system that organizes all of the cleaning & sanitizing tasks in the kitchen.
  7. 13. cleaners that are general purpose or heavy duty, general purpose
  8. 15. Cleaners with a scouring agent that helps scrub hard-to-remove dirt.
Down
  1. 1. The area where you clean larger pots and pans, has multiple sections.
  2. 2. removes food & dirt
  3. 3. A system that will prevent, control, or eliminate pest infestations in an operation.
  4. 6. the amount of time that items being sanitized must be immersed in the sanitizing solution
  5. 10. all foodservice employees who either handle food directly or work with the surfaces that food will touch
  6. 12. Acid Cleaner used on mineral deposits & dirt that other cleaners cannot remove. Cleaning of scale.
  7. 14. chemicals that remove food, dirt, rust, stains. includes detergents, degreasers, delimes, & abrasive cleaners