| A | B |
|---|
| cleaning | removing food and other dirt from a surface |
| sanitizing | reducing the number of microorganisms on a clean surface to safe levels |
| detergents | cleaners that go into and soften soil to help remove it from a surface |
| degreasers | alkaline detergents that can dissolve grease |
| delimers | used on mineral deposits and other soils like scale, rust and tarnish |
| abrasive cleaners | cleaners with a scouring agent used to scrub off hard-to-remove soils; may scratch some surfaces |
| heat sanitizing | using heat to reduce the number of microorganisms on a clean surface to safe levels can use hot water |
| chemical sanitizing | using a chemical solution to reduce the number of microorganisms on a clean surface to safe levels |
| sanitizers | chemicals used to reduce microorganisms includes chlorine, iodine and quats |
| inspect | look at something closely, check it carefully |
| master cleaning schedule | detailed schedule of all cleaning tasks in an establishment, when and how to do them, and who will do them |
| infestation | pests overrun or inhabit an establishment in large numbers |
| integrated pest management (IPM) | program to prevent pests from entering an establishment and ways to eliminate any pests that do get inside |
| pest control operator (PCO) | licensed professional who uses safe, current methods to prevent and control pests |
| pesticide | chemical used to control pests, usually insects |
