Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhat are the5 steps ofproper handwashing ?Time-temperatureabuse FIFOWhat is thetemperaturethat most foodshould reachwhen reheated?Where dowe storeRTE foodsin Cooler ?What areworms thatlive in fishand Meat ?what is the1st and mostcrucial stepto coolingprocess?DefineContaminationin FoodSafety ?What is thenumber onecause offood-bourneIllness?whatTemperatureshould items bebefore placingon the salesfloor ?What itemshould weuse whencutting aknife ?What arethe 4 stepsof propercleaning ?what is acommon FBIthat grown ondairy,poultry,andeggs?properhandwashing How often must in-use utensils/toolsbe washed, rinsed,sanitized ? Whatdoes TCSstand for?FDAWhat is thefinal cooktemp poultryand all stuffeditems?Name6 Food-bourneIllnesses?What is theproper PPMwhencheckingSanitizer?What isTPHC?How far shouldwe stand whentalking to otherTMs duringthese times?What isFIFO ? what is theminimumtime we washour hands? TCSWhat shouldbe availableat all handwashingsinks ?Final CookTemperaturefor Groundmeat,Fishand eggs?Where dowe storechemicals?20Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhat are the5 steps ofproper handwashing ?Time-temperatureabuse FIFOWhat is thetemperaturethat most foodshould reachwhen reheated?Where dowe storeRTE foodsin Cooler ?What areworms thatlive in fishand Meat ?what is the1st and mostcrucial stepto coolingprocess?DefineContaminationin FoodSafety ?What is thenumber onecause offood-bourneIllness?whatTemperatureshould items bebefore placingon the salesfloor ?What itemshould weuse whencutting aknife ?What arethe 4 stepsof propercleaning ?what is acommon FBIthat grown ondairy,poultry,andeggs?properhandwashing How often must in-use utensils/toolsbe washed, rinsed,sanitized ? Whatdoes TCSstand for?FDAWhat is thefinal cooktemp poultryand all stuffeditems?Name6 Food-bourneIllnesses?What is theproper PPMwhencheckingSanitizer?What isTPHC?How far shouldwe stand whentalking to otherTMs duringthese times?What isFIFO ? what is theminimumtime we washour hands? TCSWhat shouldbe availableat all handwashingsinks ?Final CookTemperaturefor Groundmeat,Fishand eggs?Where dowe storechemicals?20

FOOD SAFETY BINGO - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. Name 4 of the reasons when we should wash our hands when handling food
  2. What are the 5 steps of proper hand washing ?
  3. Time-temperature abuse FIFO
  4. What is the temperature that most food should reach when reheated ?
  5. Where do we store RTE foods in Cooler ?
  6. What are worms that live in fish and Meat ?
  7. what is the 1st and most crucial step to cooling process?
  8. Define Contamination in Food Safety ?
  9. What is the number one cause of food-bourne Illness?
  10. what Temperature should items be before placing on the sales floor ?
  11. What item should we use when cutting a knife ?
  12. What are the 4 steps of proper cleaning ?
  13. what is a common FBI that grown on dairy,poultry,and eggs?
  14. proper hand washing
  15. How often must in-use utensils/tools be washed, rinsed, sanitized ?
  16. What does TCS stand for ?
  17. FDA
  18. What is the final cook temp poultry and all stuffed items?
  19. Name 6 Food-bourne Illnesses?
  20. What is the proper PPM when checking Sanitizer?
  21. What is TPHC?
  22. How far should we stand when talking to other TMs during these times?
  23. What is FIFO ?
  24. what is the minimum time we wash our hands?
  25. TCS
  26. What should be available at all hand washing sinks ?
  27. Final Cook Temperature for Ground meat,Fish and eggs?
  28. Where do we store chemicals?
  29. 20