Cleaning and Sanitizing

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Across
  1. 3. Nonfood-contact surfaces must be cleaned _________
  2. 6. use ______ water
  3. 8. MSDS are often sent with chemical _________
  4. 10. extremely hot water can ______ food onto items
  5. 11. _________ towels overnight
  6. 15. must be stable, _________, and safe to use
  7. 16. removes food and other dirt from a surface
  8. 17. water hardness is the amount of _______ in your water
  9. 19. reduces pathogens on a surface to safe levels
Down
  1. 1. prepare the cleaning solution with an approved ________
  2. 2. ________ the equipment surfaces
  3. 4. ________ the equipment with clean water
  4. 5. schedule ______ cleaning when food will not be contaminated or service will not be affected
  5. 7. good ______ so staff can see chemicals easily
  6. 9. _______ or remove food from the equipment surfaces
  7. 12. ________ the equipment
  8. 13. List all the cleaning jobs in one area, or list jobs in ______ they should be performed
  9. 14. _________ each task to a specific individual
  10. 16. make sure the entire surface has come in _______ with the sanitizing solution
  11. 18. can be ran through a ______- temperature dishwater
  12. 20. ask staff during meetings for input on the program