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Chapter 10-Cleaning & sanitizing

Across
Reducing pathogens to safe levels.
A foodborne illness that can be caused by unsanitized tea equipment.
An important factor in the effectiveness of a sanitizer.
When using heat as a way to sanitize, the water must be at least 171 degrees F and items must be soaked for a minimum of _______ seconds.
The temperature of the _____ sanitizing rinse should be at least 180 degrees F.
One example of a chemical sanitizer.
Food Contact surfaces must be cleaned every _____ hours if in constant use.
Down
When checking the sanitizer, the appropriate ____ __ is should be used.
Minimum number of inches off the floor for safe storage of utensils and tableware.
Handles of sanitized flatware and utensils must be stored int his way
One method of sanitizing that involves a dishwasher.
______________ equipment must be scraped, rinsed, washed, rinsed, sanitized and air dried after each use.
A good cleaning tool when pressure is required.
A method whereby employees can develop a safe cleaning program.
This should never be used to dry utensils, glasses, dishes or flatware.
This must be done to food contact surfaces of equiptment until ready for use.