Across
- 4. one of the few correct cleaning tools(ends with towel)
- 5. When throwing out chemicals, follow the instructions on the label
- 6. the amount of minerals in your water
- 9. check water temperature, pressure, and sanitizing levels
- 10. after cleaning and sanitizing the surface must ___________
- 11. certain machines must be ______ before cleaning
- 12. are used to hold dishes for the dish washer
- 13. reduce pathogens on a surface to safe levels
- 15. with a high temperature wash or soaked in water at 177 F for 30 sec
- 16. scrape,_ _____,or soak items before washing
- 17. is measured in parts per million (ppm)
Down
- 1. to much sanitizer can leave a bad taste on items or ______ metals
- 2. is a sanitizer that needs 30 sec of soak time
- 3. the process of removing food and other dirt of a surface
- 5. tableware and utensils are often cleaned in a
- 7. cleaners must be stable, _________ and safe to use
- 8. can reduce the solution's effectiveness
- 14. certain machines and equipment have _______ parts that need to be cleaned
- 17. is a sanitizer that needs 7 sec of soak time
- 18. used to check the concentration