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ServeSafe CB Chapter 12

Across
Reducing the number of pathogens on a surface to safe levels
The amount of sanitizer for a given amount of water measured in parts per million
Cleaners designed to penetrate and softendirt to help remove it from a surface
Surfaces in an operation that do not normally come in contact with food, such as floors, walls, ceilings, and equipment exteriors
Cleaning agents used on mineral deposits and other soils that other cleaners cannot remove, such as scale, rust, and tarnish
Down
Cleaners containing a scouring agent for scrubbing off hard-to-remove dirt
Removing food and other types of dirt from a surface, such as a countertop or plate
The amount of minerals in water
Detergents that contain a grease-dissolving agent