ServSafe Chapter 10 Crossword

__________ reduces pathogens on a surface to safe levels.
_________ removes food and other dirt from a surface.
When heat sanitizing, soak items in hot water at 171F for at least 30 _______.
Chlorine, Iodine, and Quaternary ammonium solution or quats are 3 common types of ______ sanitizers.
The most critical sanitizers are- concentration, temperature, contact time, water _______ and pH.
Some equipment are designed to have cleaning and sanitizing solutions _______ through them.
_________ machines sanitize by using either hot water or a chemical sanitizing solution.
there are ____ steps to dishwasher operations.
Manual dishwashing operations usually use 3-_________ sinks to clean and sanitize larger items.
there are 5 steps on how to clean and _______ a 3-comp sink.
Tableware and utensils should be at least ___ inches off the floor.
You should store ________ and utensils with handles up.
regular cleaning _____ the build-up of dust, dirt, and food residue.
______-____ surfaces must be cleaned regularly such as floors, ceilings, walls, etc.
______ areas should have good lighting, hooks for hanging, utility sink and floor drain.
_____ clean mops,brushes, or other tools in sinks to prevent contamination.
If you transfer chemicals to another container you must _____ the new container correctly.
To develop an ______ cleaning program focus on 3 important factors.
Schedule time for training or work in ____ groups training by area.
When ________ the cleaning programs there are 4 key factors to make sure you do.