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Chapter 9-Safe Facilities and Pest Management

Across
Is a mechanical device that prevents backsiphonage.
Floors should have this curved sealed edge to protect against moisture and insects.
Well water must be tested this often if it used in a food service operation.
Floor-mounted equipment should be at least _____ ____ high.
Must be available for each chemical used in the establishment.
Working with a licenced_____________is necessary in order to eliminate pest that enter your operation.
To avoid cross-contamination _______ need to be present on hand wash stations.
NSF/ANSI standards require that it be ___________, smooth, and Corrosion resistant.
Improves air quality and removes odors, grease, dirt and mold which ca cause contamination.
One essential item at a hand-washing station.
Down
Physical link between safe water and dirty water, which can come from drains, sewers, or there wastewater sources.
Water that is safe to drink
This is when contaminated water flows in reverse because of water pressure.
Place garbage containers of a surface that is _______, durable, and nonabsorbent.
One imminent health hazard which is a significant threat or danger to health that requires immediate correction or closure to prevent injury is:
Dishwasher machines should have posted information on the correct settings which include the water temperature, ______ ________, cleaning and sanitizing chemical concentration as well as time.
The only completely reliable method for preventing back flow..
One of the ways in which pest can enter an operation.
Table top equipment should be sealed to counter top or least _____ ____high.
These kind of curtains should be installed above or alongside doors to create a shield to stop insects from entering