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Sanitation Procedures

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7
Across
2
Be home to
3
Any surface such as a table, cutting board, or piece of equipment that comes in contact with food
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Three adjacent sinks used to clean, rinse, and sanitize small equipment and utensils
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When harmful microorganisms are transferred from one product to another by hands, utensils, equipment, or other physical contact
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A licensed professional who uses various chemicals, sprays, and traps to prevent or eliminate infestations
Down
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A step in food handling at which control can be applied to prevent or eliminate a food safety hazard
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A condition of being free of dirt, grease, or grime
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An environment that is free from pathogens