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SANITATION (03/2/2020)

Across
Cleaners iwll make the food produced unsafe, damage equipment or even harm employees if too ___.
Replacing worn parts, prevents ___ from worn/broken parts from entering the products or contaminating the prod. line.
___, is the application of a chemical or heat to a clean surface which kills microorganisms.
Pest management is ___ with suitable chemical, physical or biological means
__, is ocumenting the quality and safe storage of all foodstuffsprior to further processing
Hazard Analysis & Critical Control Points, is ___.
Hugiene includes ___ after contact with raw foods
___is the removal of visible soil and food residue on a surface
___ is the condition or practice conductive to maintaining health and preventing disease
___ makes up to 95 to 99 percent of cleaning and sanitizing solutions
Down
Water must be tested at least ___ a year by the facility to ensure no contaminants are in the municipal water supply.
Biofilm Should be removed with detergents which contain oxidizing agents such as ___.
Cleaning & Sanitation Programs Are important in preventing __ in food production and unsanitary conditions
Hygiene includes wearing ___ protective clothing and equipment .
__ is he condition of being protected from or unlikely to cause danger, risk or injury.
___ , bacterial communities producing a substance, protecting them from their environment & helps them stick to food contact surfaces
Foodborne illness are infections or iof the __ tract
Cleaner & Sanitizer Concentration• Will not kill microorganisms if too ___.