What shouldbe availableat all handwashingsinks ?Time-temperatureabuse FIFO20What is thenumber onecause offood-bourneIllness?Where dowe storeRTE foodsin Cooler ?DefineContaminationin FoodSafety ?What areworms thatlive in fishand Meat ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhat is theproper PPMwhencheckingSanitizer?Final CookTemperaturefor Groundmeat,Fishand eggs? what is theminimumtime we washour hands? What is thetemperaturethat most foodshould reachwhen reheated?What isFIFO ?Where dowe storechemicals?Whatdoes TCSstand for?What is thefinal cooktemp poultryand all stuffeditems?What itemshould weuse whencutting aknife ?What isTPHC?How far shouldwe stand whentalking to otherTMs duringthese times?what is the1st and mostcrucial stepto coolingprocess?properhandwashingTCSwhat is acommon FBIthat grown ondairy,poultry,andeggs?Name6 Food-bourneIllnesses?What arethe 4 stepsof propercleaning ? How often must in-use utensils/toolsbe washed, rinsed,sanitized ? FDAwhatTemperatureshould items bebefore placingon the salesfloor ?What are the5 steps ofproper handwashing ?What shouldbe availableat all handwashingsinks ?Time-temperatureabuse FIFO20What is thenumber onecause offood-bourneIllness?Where dowe storeRTE foodsin Cooler ?DefineContaminationin FoodSafety ?What areworms thatlive in fishand Meat ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhat is theproper PPMwhencheckingSanitizer?Final CookTemperaturefor Groundmeat,Fishand eggs? what is theminimumtime we washour hands? What is thetemperaturethat most foodshould reachwhen reheated?What isFIFO ?Where dowe storechemicals?Whatdoes TCSstand for?What is thefinal cooktemp poultryand all stuffeditems?What itemshould weuse whencutting aknife ?What isTPHC?How far shouldwe stand whentalking to otherTMs duringthese times?what is the1st and mostcrucial stepto coolingprocess?properhandwashingTCSwhat is acommon FBIthat grown ondairy,poultry,andeggs?Name6 Food-bourneIllnesses?What arethe 4 stepsof propercleaning ? How often must in-use utensils/toolsbe washed, rinsed,sanitized ? FDAwhatTemperatureshould items bebefore placingon the salesfloor ?What are the5 steps ofproper handwashing ?

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