Servsafe 9/10

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Across
  1. 2. defines the acidity in a solution
  2. 3. inches required between tabletop and floor
  3. 4. only reliable method to prevent backflow
  4. 6. equipment designed for 41* or lower
  5. 8. third step of dishwashing process
  6. 10. cleaner with temperature of no less than 68*
  7. 11. cleaner usage time of no less than 7 seconds
  8. 15. fourth step of dishwashing process
  9. 16. stands for Occupational Safety and Health Administration
  10. 18. first step of dishwashing process
  11. 19. organization that creates national foodservice standards
  12. 20. fifth step of dishwashing process
Down
  1. 1. amount of sanitizer to water in a solution
  2. 2. area required to be brightest
  3. 5. such as gloves or hairnets
  4. 7. effects sanitizer effectiveness
  5. 9. inches required for sneeze guard above floor
  6. 12. equipment designed for 135* or hotter
  7. 13. type of TCS food
  8. 14. cleaner with temperature of no less than 75*
  9. 17. stands for Material Safety Data Sheet