The last step of cleaning procedures is (a)   .

It focuses on keeping the pests out of your food facility rather than focusing on eliminating them once they are inside the facility.

(a)  

This is simply the application of principles for maintaining health and personal cleanliness.

(a)  

These are complex aggregations of microorganisms and other materials which enhance survival and growth of microorganisms and they can be difficult to remove.

(a)  

A cleaning method that is used to clean interior surfaces of tanks and pipelines of liquid process equipment.

(a)  

Providing safe food begins during (a)   process.

A sanitary and hygienic environment begins with a healthy (a)   .

(a)   is the cheapest and efficient way of preventing cross contamination.

A classification of Soil which include sugars and starches.

(a)  

(a)   is a chemical compound formulated to remove soil and dirt.

It is the primary component of cleaning materials used in food establishments.

(a)  

Classification of soil which includes calcium and magnesium.

(a)  

A cleaning method which involves brushing and scrubbing.

(a)  

This is said to be most powerful type of cleaning agent.

(a)  

In manual dishwashing, at what temperature of hot water is used to sanitize utensils: (a)   degree Celsius.

Heat sanitizing is also called as (a)   sanitizing.

Degreasers are sometimes known as (a)   cleaners.

This is produced through the introduction of air into a detergent solution as it is sprayed onto the surface to be cleaned.

(a)  

(a)   refers to cleaning agents that contain highly potent bases such as potassium hydroxide and sodium hydroxide.

A cleaning method that is used to clean teardown parts of fillers and parts of other equipment which require disassembly for proper cleaning.

(a)  

The first step of cleaning procedure is (a)   .