Across
- 3. period of time sanitizer must be in contact with a surface to work properly
- 4. heat or chemical that destroys pathogenic microorganisms to safe levels
Down
- 1. reduces the number of disease-causing microorganisms on equipment and utensils to acceptable public health levels
- 2. reduce number of pathogens to safe levels
- 3. the removal of soil and food residue from surfaces of equipment and utensils