Safe Facilities and Pest Management

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Across
  1. 2. pest control operator
  2. 4. floor mounted equipment- on legs _____ inches high
  3. 5. only water that ________can be used for the preparation of food and come in contact with food-contact surfaces
  4. 6. hand washing sinks must be used _____ for hand washing and not for other purposes
  5. 8. stations are required in _________
  6. 11. seal to cover crack between wall and floor
  7. 12. ventilation removes heat,______,and smoke from cooking lines
  8. 14. the reverse flow of contaminants
  9. 16. containers must be ________ when not in use
  10. 17. ______ pest access to the operation
  11. 18. only sure way to prevent backflow is to create an ________
Down
  1. 1. tabletop equipment- on legs at least _____ inches high
  2. 2. critical in pest control
  3. 3. pests leaves _______,letting you know that they are there
  4. 5. pest can be brought inside with ___________ or through building opening
  5. 7. a clearly visible sign or poster must tell staff to wash hands before returning to work
  6. 9. if the risk is significant, ________ must be stopped
  7. 10. ______ with licensed pest control operation
  8. 13. careful ________ eliminates the pests' food supply and destroys insect eggs
  9. 15. ventilation eliminates _____ and odors