Across
- 2. the system used when there is tampering with food in a facility and needs to be reported
- 5. a physical link between safe water and dirty water , which can come from drains, sewers, or other waste water services
- 10. A mechanical device that prevents backsiphonage by closing by closing a check valve and sealing the water supply line shut when water flow is stopped
- 12. The amount in inches that stuff should be stored off the floor
- 13. A clearly visible sign or poster must tell staff to wash hands before returning to work
- 14. ...seconds is how long items should stay in the sanitizing sink
- 16. ...is what sanitizing concentration is measured in
- 17. One of the three sanitizers which can be used in the 3rd sink
- 18. ...is who you should work with if there are rodents in the facility
- 19. ...is another sanitizing method besides chemical sanitizing
Down
- 1. ...on legs should be 4 inches high
- 3. Water should be...
- 4. ...all equipment that is not in use and when you are cleaning parts
- 6. requires material safety data sheets for chemicals in the facility
- 7. The amount of hours that you can use an item constantly before you have to wash them
- 8. the only 100% proof way to prevent backflow
- 9. ...reduces pathogens on the surface to a safe level
- 11. ...when one area of the operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply
- 15. ...the minimum amount of time you should spend washing your hands