Across
- 3. used only for Class B & C fires (will exacerbate Class A fires) with the exception of ABC extinguishers
- 5. improper storage
- 12. wet chemical extinguishers & fire blankets (used for cooking oil and fat fires)
- 15. heating, ventilation, air-conditioning (energy star/energy efficient equipment, digital timing controls)
- 16. poor housekeeping, unemptied grease traps
- 19. related to inventory management, careful menu planning, using data to accurately estimate department needs
- 24. used in foodservice and is effective against bacteria, mold, yeast, viruses and is non-irritating, non-corrosive, and stable across pH ranges
- 25. growing own produce, gardens, in-season produce
- 29. used for class A & B fires (flammable liquids)
- 30. used for Class A fires to remove heat from burning materials
- 31. used for baking
- 34. protective coating on concrete flooring (can be cleaned with standard creamers)
- 35. 1 foot candle = 1x1 foot surface 1 foot away by 1-candela light source
- 37. wearing protective cold equipment when loading materials into freezer, non-slip/non-obstructive floors
- 40. stainless steel highly resistant to corrosion and rust (durable, easy to sanitize)
- 41. appropriate nonslip footwear and no-skid waxes, no cluttered hallways
- 44. improved air circulation to decrease energy
- 45. dry powder extinguishers (used for flammable metal fires)
- 46. long sleeve uniforms, clean & dry apron
- 47. Resilient flooring, good for customer areas (needs special cleaners)
- 48. used for class B & C fires (displaces oxygen and removes heat by cold discharge)
Down
- 1. using this properly, not swinging it in the air
- 2. makes the table easier to clean
- 4. dry chemical, carbon dioxide, foam extinguishers (used for flamnon-porcelains and gases)
- 6. paper, plastic, cardboard material outputs
- 7. forbid anyone 18 years or younger from operating
- 8. hot surfaces, equipment releasing steam, cooking processes
- 9. used for Class K & sometimes Class A fires only in kitchens (creates a soapy foam blanket)
- 10. ammonium sulfate, carbon dioxide extinguishers (used for electrical fires)
- 11. recycled building material/paper/biodegradable utensils
- 13. used for placing multiple tables side to side (aka flat edges)
- 14. optimal for large storage bins that won't fit on a shelf
- 17. worn electric cords, ungrounded outlets, faulty equipment wiring
- 18. used in cafes, delis, and restaurants visible to customers (slippery when wet)
- 20. used to kill 99.9% of germs and reduce microorganisms to safe levels
- 21. water, foam, wet chemical suppression (used for wood, paper, fabric, and trash fires)
- 22. active against bacteria, mold, fungi, viruses, yeasts, and protozoa (cannot be used with high temp water)
- 23. used for butcher tables (has ridges)
- 26. heavier items on lower shelves, top items on high shelves
- 27. practices needed to meet a current generation without compromising future generation needs
- 28. used for Class D fires (separates fuel and oxygen/removes heat using sodium chloride, sodium carbonate, copper, graphite, or other materials)
- 32. used for salad and sandwich prep (not used for chopping)
- 33. optimal with smaller storage
- 36. non-porcelain ceramic tile (will need to reseal grout lines with this)
- 38. lower grade/iron containing (used for produce, mixing ingredients, plating)
- 39. used for chopping meats
- 42. used for delis, meat counters, and bakeries
- 43. supply air comes from outside the building, outdoor air is suched into the system and supplies air into the workspace, return air is recirculated while exhaust air exits building