ServSafe Chap. 9-10

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Across
  1. 5. Where is the proper place to a hold a cup
  2. 8. Last step in washing dishes
  3. 10. What sanitizer does not have a 30 second contact time?
  4. 14. how many inches should be between the base of the table top equipment and the tabletop?
  5. 16. the reverse flow of contaminants through a cross connection into a drinkable water supply.
  6. 17. What is the only completely reliable method for preventing backflow?
  7. 18. Always get a new and____ plate when at a buffet
  8. 19. a sneeze guard should be ____ inches from the counter and 7 inches from the food.
  9. 20. the proper way to hold a dish is by the bottom or _____
Down
  1. 1. Where does dirty mop water get dumped out to?
  2. 2. What type of cleaner removes scale and mineral deposits?
  3. 3. what are should be the brightest are with 50 ft candles?
  4. 4. fourth step to washing dishes
  5. 6. The condition caused when the pressure of the water supply drops below that of the contaminated supply.
  6. 7. when dirty water contaminates clean water.
  7. 9. third step to washing dishes
  8. 11. What utensil should you use to get ice?
  9. 12. always practice good personal _____
  10. 13. second step in washing dishes
  11. 15. first step in washing dishes