culinary Chapter 10

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Across
  1. 2. after four hours if items are in __ use
  2. 6. gloves must be worn when handling_____
  3. 8. store tableware and equipment at least _ off the floor
  4. 10. safety data sheet
  5. 11. the equipment surfaces
  6. 14. dishes must be ____ dried
  7. 15. allow the surface to __-__
  8. 16. reduces pathogens on a surface to safe levels
  9. 17. removes mineral deposits
  10. 18. hang mops, brooms, and brushes on
Down
  1. 1. equipment must be
  2. 3. removes food and other dirt from a surface
  3. 4. material safety data sheet
  4. 5. after washing dishes you _ them
  5. 7. Occupational Safety and Health Administration
  6. 9. the equipment surfaces
  7. 10. MSDS are often sent with the chemical __
  8. 12. water hardness is the amount of ___ in your water
  9. 13. dishwasher operation first bullet
  10. 16. nonfood-contact __ must be cleaned regularly