This bingo card has 41 words: Free!, 3 kinds of food contamination (physical, biological and ??? (chemical), Most important factor in food safety? (cleanliness), Acronym for the 4 groups of people who can get really sick from food borne illness? (YOPI), What does Y stand for in YOPI? (younger than 5), What does O stand for in YOPI? (older than 65), What does P stand for in YOPI? (pregnant), What does I stand for in YOPI? (immune compromise, One of the 5 high risk food items for food poisoning (eggs), What is the most common food contamination (biological), What is one of the most important factors in preventing bio contamination (food worker health), Name one of the 4 symptoms that require the 24-hr rule (fever), What is the most important hygiene practice to prevent food borne illness (hand washing), Besides hand washing, what is another hygiene practice that protect from food borne illnesses (clean fingernails), How long should you rub your hands with soap (20 seconds), How many steps are there to washing your hands (6 steps), Name one way to avoid bare hand contact (tongs), What are you required to do before and after wearing gloves (wash your hands), Gloves are used to protect food from what (germs), True or false - You can wash and reuse food handling gloves (false), What do you use to make sure you cooked something to the right temp (a probe themometer), What temperature should you hold cold foods (41 F), What temperature should you hold hot foods (135 or higher), What is the term for the temperature in which bacteria can grow rapidly (danger zone), What temperatures are the danger zone (between 41 & 135), While food is being prepared, how long can it be in the danger zone (4hrs), What is the term for keeping things hot (hot holding), What is the term for keeping things cold (cold holding), When being reheated, what temp do foods need to be heated for 15 seconds (165F), T/F All meats have the same cooking temp (false), What is the safest way to thaw frozen food (refrigerator), Can you use one cutting board for both meats and vegetables (no), What should you do to food surfaces after contact with raw meat (wash and sanitize), Chicken should be stored above or below fish (below), Beef should be stored above or below chx and pork (above), T/F Cleaning and sanitizing are not the same (true), Sanitizing uses what (chemicals and heat), T/F Surfaces that look clean are clean (false), T/F The correct order of washing dishes is: soap, rinse, sanitize (true), T/F You should use towels to dry dishes (false) and How should cups and bowls be stored (upside down).
kitchen safety | kitchen safety bingo | Food-Safety Bingo!! | Food Safety | FOOD SAFETY BINGO
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