Sanitation

5. The _____ is the mix of water and sanitizer.
8. Chemicals should be stored ____ from the preparation area.
10. Found in cattle intestines, spreads after cattle was slaughtered and area and tools were not cleaned.
13. Pest Control Operator are the only ones who can apply ___.
15. Good Lighting so staff can easily read chemicals.
17. Found in human feces, transferred when a persons nails/hand have feces and aren’t washed properly.
19. When handling Ready-To-Eat food, you should avoid bare hand contact by?
20. Cleaner that reduces surface tension between soil and the surface being cleaned.
21. A chemical-sanitizer machine.
23. What needs to be at 165°F for 15 seconds?
24. After handling ___ TCS food, you should clean and sanitize your equipment.
25. Tabletop equipment must be installed a minimum ___ Inches from the tabletop.

1. Abbreviation for the six conditions bacteria needs to grow.
2. After How many hours, should you clean and sanitize?
3. Tableware and Utensils should be at least 6 ____ from the floor.
4. ____ Should have a water temperature of ≥100ºF.
6. A system plan based on seven basic principles.
7. Whats the R in A.L.E.R.T.?
9. You should vigorously scrub what for a minimum of 10 seconds?
11. This contamination occurs form microorganisms.
12. Sink that is used for filling buckets and washing tools.
14. What should be used after a food-contact surface has been cleaned and rinsed?
16. You should soak heat sanitized items for 30_____.
18. If chemical is transferred to a new container, it should have what?
22. What should you do after sanitizing?