| A | B |
|---|
| Infestation | Pests overrun or inhabit an establishment in large numbers |
| Material Safety Data Sheet | Lists chemical and common name of the material, potential physical and health hazards and directions for safe handling and use |
| Iodine | It is effective at low concentrations, 12.5 -25.0 ppm, immerse 30 seconds |
| Chlorine | It is effective in hard water, corrosive to some metals as stainless steel when used improperly, 50 ppm, immerse 7 seconds |
| Quaternary Ammonium Compounds | It may not kill certain type of microorganisms, hard water reduces effectives, 220 ppm, immerse 30 seconds |
| Blast Chiller | Cool food from 140 to 37 within 90 minutes |
| UL | Provides sanitation classification listings for equipment found in compliance with NSF standards |
| NSF | National Sanitation Foundation, publishes standards for foodservice equipment design |
| High Temperature Machines | Final santizing rinse must be at least 180 in this machine, final sanitizing rinse must be at least 165 |
| Chemical Sanitizing Machines | Machine was at temperatures not less than 120 and rinse water is between 75-120 degrees for sanitizer to be effective |
| IPM program | Has rules to include: denying pests access to facility, food, water and working with a licensed PCO to eliminate pests |
| Air Gap | Reliable method for preventing backflow |
| Cross connection | A physical link through which contaminants from drains, sewers, or waterwater can enter a potable water supply. |
