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CLEANING & SANITATION BASICS

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Across
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Readily attacked by acidic and high alkaline cleaners
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More consistent effective cleaning
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Minimum hand wash temperature
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Apply soap
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Calcium and magnesium salts
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Usually should not be used in food applications, clean with surfactants
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Scrub hands and arms vigorously
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Not for cleaning pots
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Must reduce the population of specific bacteria by 99%
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Non abrasive acidic and alkaline cleaners only
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Hot water sanitization temperature
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Easily scratched, may cloud or crack with exposure to chlorine
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Must meet Ontario drinking quality standards
Down
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Minimum % for sanitizer
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Wash
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Sanitize
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Low cost equipment required
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Wet hands & arms
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Dry hands and arms
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Minimal labour required
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Spread when you touch your eyes, nose, mouth, unwashed hands
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Removal of unwanted material; commonly called soils
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Can drastically alter the effectiveness of a detergent or sanitizer
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When you can't use soap and water
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Rinse