Across
- 2. after four hours if items are in __ use
- 6. gloves must be worn when handling_____
- 8. store tableware and equipment at least _ off the floor
- 10. safety data sheet
- 11. the equipment surfaces
- 14. dishes must be ____ dried
- 15. allow the surface to __-__
- 16. reduces pathogens on a surface to safe levels
- 17. removes mineral deposits
- 18. hang mops, brooms, and brushes on
Down
- 1. equipment must be
- 3. removes food and other dirt from a surface
- 4. material safety data sheet
- 5. after washing dishes you _ them
- 7. Occupational Safety and Health Administration
- 9. the equipment surfaces
- 10. MSDS are often sent with the chemical __
- 12. water hardness is the amount of ___ in your water
- 13. dishwasher operation first bullet
- 16. nonfood-contact __ must be cleaned regularly