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L-1.2 Chapter 7

Across
The amount of time that items being sanitized must be immersed in the sanitizing solution; the contact time depends on the type of sanitizer being used.
Cleaners that are either general purpose or heavy duty; general-purpose detergents remove fresh dirt and can be used on almost anything, whereas heavy-duty detergents remove wax, dried-on dirt, and baked-on grease.
Acid cleaners used on mineral deposits and dirt that other cleaners cannot remove; for example, they are designed to clean scaling (mineral deposits such as those left by hard water), rust stains, and tarnish.
Cleaners with a scouring agent that helps scrub hard-to-remove dirt; dish washers often use abrasive cleaners to remove baked-on foods in pots and pans.
Process that removes food and other dirt from a surface
Down
system that organizes all of the cleaning and sanitizing tasks in the kitchen; restaurant and foodservice managers with the most effective cleaning programs focus on three things: (1) creating a master cleaning schedule, (2) training staff to follow the cleaning schedule, and (3) monitoring the program to make sure it works.
All foodservice employees who either handle food directly or work with the surfaces that the food will touch.
Cleaners that dissolve grease and work well where grease has burned on, such as on oven doors and range hoods.
Chemicals that remove food, dirt, rust, stains, minerals, and other deposits; cleaners include the following four groups: detergents, degreasers, delimers, and abrasive cleaners.
Process that reduces pathogens on a surface to safe levels.