PS 7 Hygiene and Cleanliness

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Across
  1. 1. second step in cleaning & sanitizing a surface
  2. 5. acid cleaners
  3. 7. a licensed pest control operator
  4. 9. a standard for food service equipment
  5. 11. removes food and other dirt
  6. 13. items must be sanitized for the right amount of time
  7. 15. used to create a barrier between hands and food
  8. 16. last step in cleaning & sanitizing a surface
  9. 17. done by either heat or chemicals
  10. 20. food contact surfaces must be clean and sanitized after this many hours
Down
  1. 2. one rule of IPM--you don't want pests to _____ your operation
  2. 3. chemicals that remove food, dirt, rust & stains
  3. 4. either general purpose or heavy duty
  4. 6. common type of chemical sanitizer
  5. 8. making sure you have the right mixture of sanitizer and water
  6. 10. common type of chemical sanitizer
  7. 11. common type of chemical sanitizer
  8. 12. dissolve grease
  9. 13. system that organizes cleaning and sanitizing tasks in the kitchen
  10. 14. a system that will prevent, control or eliminate pest infestations
  11. 18. creates standards for food service equipment
  12. 19. information that must be on master cleaning schedule