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Cleaning & Sanitation

Horizontales
You can sanitize items using heat or _________
The color of the bucket for cleaning solutions
Reducing pathogenic microorganisms on food-contact surfaces to safe levels
You must test sanitizer for the correct _____________ of chemicals
A commonly used chemical sanitizer
Removing visible food, liquid, or dirt from a surface
When removing _______ be careful not to contaminate food or food contact surfaces
Verticales
Formal ___________ of the kitchen are necessary to ensure cleanliness and sanitation are within guidelines
All _________ equipment, such as slicers, kettles and mixers must be cleaned and sanitized
The color of the bucket for sanitizing solutions
A sign of pests
_____ as you go