Across
- 3. The amount of time that items being sanitized must be immersed in the sanitizing solution.
- 7. Ceaners that dissolve grease and work well where the grease has burned on, such as oven doors and range hoods.
- 8. Process that removes food and other dirt from a surface.
- 9. Process that reduces pathogens on a surface to safe levels.
- 11. All foodservice employees who either handle food directly or work with the surgaces that the food will touch.
Down
- 1. A system that will prevent, control, or eliminate pest infestations in the operation.
- 2. Cleaners with a scouring agent that helps scrub hard-to-remove dirt or baked-on foods
- 4. Chemicals that remove food, dirt, rust, stains, minerals and other deposits (ex: detergents, degreasers, delimers, etc).
- 5. Acid cleaners used on mineral deposits and dirt that other cleaners cannot remove (ex: scaling, rust stains, and tarnish)
- 6. A system that organizes all the cleaning and sanitizing tasks in the kitchen, focusing on a schedule, training, and monitoring.
- 10. Cleaners that are either general purpose or heavy duty. Depending on purpose, can remove anything from fresh dirt to wax to baked on grease.