Foods 1.03 Vocab

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Across
  1. 1. most commonly used sanitizers. They are effective against all bacteria and are fairly inexpensive.
  2. 4. Using heat to reduce the number of microorganisms on a clean surface to safe levels
  3. 5. licensed professionals who use safe, current methods to prevent and control pest control
  4. 8. Concentration: 12.5 to 25 ppm
  5. 10. The amount of sanitizer to water measured in parts per million. The concentration of sanitizer affects the effectiveness of the sanitizer solution
  6. 12. A kind of backflow that occurs whenever the pressure in the potable water supply drops below that of the contaminating water supply.
  7. 15. sheet supplied by the chemical manufacturer listing the chemical and it common names, potential physical and health hazards, information about using and handling it safely, and other important information.
  8. 16. Physical link in through which contaminants in drains, sewers and other wastewater sources can enter a drinkable water supply.
  9. 17. A significant threat or danger to health that requires immediate correction or closure to prevent injury.
  10. 18. Oragnization that develops and publishes standards for sanitary equipment design. It also assesses and certifies that equipment has met these standards.
  11. 19. group of sanitizers all having the same basic chemical structure. They work in most temperature and PH range , are non-corrosive and remain active for short periods of time after they have dried
Down
  1. 2. Devices installed above or alongside doors that blow a steady stream of air across am entryway, creating an air shield around open doors.
  2. 3. used in high temperature dish machines to prove they are reaching proper temperatures. They are irreversible. Like TTI thermometers
  3. 6. Federal agency that regulates and monitors workplace safety
  4. 7. fast-acting and effective against all bacteria. They are relatively nontoxic, and stable (they don’t separate). May stain porous surfaces and some plastics.
  5. 9. A space used to separate a water supply outlet from any potentially contaminated source
  6. 11. Unwanted reverse flow of contaminants through a cross-connection into a drinkable water system.
  7. 13. A figure expressing the acidity or alkalinity of a solution on a scale on which 7 is neutral, lower values are more acid, and higher values more alkaline.
  8. 14. (Bleach) Concentration: 50 to 100 ppm