Chapter 10

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Across
  1. 2. material data safety sheet
  2. 5. the 4 steps of cleaning and sanitizing
  3. 9. personal protective equipment
  4. 10. dump chemicals down
  5. 12. color of bucket for washing surface
  6. 13. contact time for chlorine
  7. 16. contact time for iodine and quats
  8. 18. per million ppm
  9. 21. rinse items in the
  10. 22. removing food and other dirt we see
  11. 23. temperature of water
  12. 24. temperature for final sanitizing rinse
Down
  1. 1. color of bucket for sanitizing surface
  2. 3. store at least how many inches off the floor
  3. 4. reduces pathogens on a surface that we can't see
  4. 6. how often must a food-contact surface be cleaned and sanitized?
  5. 7. water must be at least
  6. 8. place items upside down when
  7. 11. the two methods of sanitizing food-contact surfaces
  8. 14. sanitize items in the
  9. 15. occupational safety and health administration
  10. 17. remove bits from the surface
  11. 19. must be stable, noncorrosive, and safe to use
  12. 20. nonfood-contact surfaces must be cleaned