This bingo card has a free space and 29 words: What is FIFO ?, what is the minimum time we wash our hands?, what Temperature should items be before placing on the sales floor ?, How often must in-use utensils/tools be washed, rinsed, sanitized ?, What is the temperature that most food should reach when reheated ?, Where do we store RTE foods in Cooler ?, What should be available at all hand washing sinks ?, What item should we use when cutting a knife ?, How far should we stand when talking to other TMs during these times?, What are the 5 steps of proper hand washing ?, What is the proper PPM when checking Sanitizer?, what is a common FBI that grown on dairy,poultry,and eggs?, Name 4 of the reasons when we should wash our hands when handling food, What are the 4 steps of proper cleaning ?, Name 6 Food-bourne Illnesses?, What is TPHC?, Where do we store chemicals?, What are worms that live in fish and Meat ?, Final Cook Temperature for Ground meat,Fish and eggs?, what is the 1st and most crucial step to cooling process?, What is the final cook temp poultry and all stuffed items?, What is the number one cause of food-bourne Illness?, Define Contamination in Food Safety ?, What does TCS stand for ?, FDA, 20, TCS, Time-temperature abuse FIFO and proper hand washing.
FOOD SAFETY BINGO | FOOD SAFETY BINGO | National Food Safety Education Month | Food Hygiene and Kitchen Safety | DINING
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