chapter 11 servsafe

2. a clearly visible sign or poster that tells staff to wash hands before returning to work
3. how bright the lights are in the operation
6. containers must be ______ when not in use
7. a three-compartment sink is used for
8. curved sealed edge placed between the floor and wall to eliminate sharp corners and gaps
11. where to dispose dirty mop water
13. use ____ surfaces in high traffic areas
14. only water that is ___ can be used for the preparation of food
15. how many inches high the floor mounted equipment on legs needs to be
17. the only sure way to prevent backflow
18. material that can react to shock without breaking or cracking
19. the prep skin is used for
20. avoid _____ flooring

1. removes heat steam and smoke from cooking
4. best wall in cooking areas
5. this product prevent broken glass from contaminating food or food contact surface
9. tabletop equipment on legs must be a least___ inches
10. to maintain water temperature
12. _______ stations are required in restrooms
16. the extent to which a material will absorb liquids