Across
- 2. material data safety sheet
- 5. the 4 steps of cleaning and sanitizing
- 9. personal protective equipment
- 10. dump chemicals down
- 12. color of bucket for washing surface
- 13. contact time for chlorine
- 16. contact time for iodine and quats
- 18. per million ppm
- 21. rinse items in the
- 22. removing food and other dirt we see
- 23. temperature of water
- 24. temperature for final sanitizing rinse
Down
- 1. color of bucket for sanitizing surface
- 3. store at least how many inches off the floor
- 4. reduces pathogens on a surface that we can't see
- 6. how often must a food-contact surface be cleaned and sanitized?
- 7. water must be at least
- 8. place items upside down when
- 11. the two methods of sanitizing food-contact surfaces
- 14. sanitize items in the
- 15. occupational safety and health administration
- 17. remove bits from the surface
- 19. must be stable, noncorrosive, and safe to use
- 20. nonfood-contact surfaces must be cleaned