1. most effective method of killing germs, bacteria and viruses 2.most common method used in restaurant/food establishment. 3. the final method in heat sanitizing 4.the process of reducing microorganisms on a surface a t safe level 5. it kills viruses and bacteria on surface using chemicals 6.it is the presence of an insufficient amount of a sanitizing agent will result in a inadequate reduction of microorganisms 7. the chemical sanitizers work best at temperature between 55°F (13°C) and 120°F(49°C) 8. in order for the sanitizer to kill microorganisms, the item must be exposed with the sanitizer for the recommended length of time 9.these are not living organisms 10. these are living organisms 11. the mass of chemical or contiminated per unit volume of water 12. a type of chemical that produces destruction of the skin tissue. 13. a thick oil or viscous substance,especially when used as a lubricant. 14. commonly happens to bacteria showing optimum growth. 15. is it a certain group of bacteria.
