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ServSafe Chapter 10 key terms

Horizontales
Commonly used chemical sanitizer due to its low cost and effectiveness. It kills a wide range of microorganisms.
Cleaners containing a scouring agent for scrubbing off hard-to-remove dirt.
Chemical used to sanitize. Chlorine, iodine, and quats are the three most common types of chemical ________ in the restaurant and foodservice industry.
Situation that exists when pests overrun or inhabit an operation in large numbers.
The amount of sanitizer for a given amount of water measured in parts per million (ppm).
Program using prevention measures to keep pests from entering an operation and control measures to eliminate any pests that do get inside.
Detailed schedule listing all cleaning tasks in an operation, when and how they are to be performed, and who will perform them.
Reducing the numbers of pathogens on a surface to safe levels.
Free of visible dirt. It refers only to the appearance of a surface.
Cleaner designed to penetrate and soften dirt to help remove it from a surface.
Cleaning agents used on mineral deposits and other soils that other cleaners cannot remove, such as scale, rust, and tarnish.
Verticales
Group of sanitizers all having the same basic chemical structure. They work in most temperature and pH ranges, are noncorrosive, and remain active for short periods of time after they have dried. However, ____ may not kill certain types of microorganisms, and they leave a film on surfaces.
Detergents that contain a grease-dissolving agent.
Surfaces in an operation that do not normally come in contact with food, such as floors, walls, ceilings, and equipment exteriors.
Using a chemical solution to reduce the number of microorganisms on a clean surface to safe levels. Items can be sanitized by immersing in a specific concentration of sanitizing solution for a required period of time or by rinsing, swabbing, or spraying the items with a specific concentration of sanitizing solution.
Water containing minerals such as calcium and iron in concentrations higher than 120 parts per million (ppm).
Sanitizer effective at low concentrations and not as quickly inactivated by dirt and chlorine. It might stain surfaces and is less effective than chlorine.
Using heat to reduce the number of microorganisms on a clean surface to safe levels. One common way to ____ ____ tableware, utensils, or equipment is to submerge them in or spray them with hot water.
Amount of moisture available in food for bacteria to grow. It is measured on a scale from 0-1.0, with 1.0 having the most moisture available.
Cleaners designed to penetrate and soften dirt to help remove it from a surface.
Removing food and other types of dirt from a surface, such as a counter top or plate.
Chemicals that remove food, dirt, rust stains, minerals, or other deposits from surfaces.