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

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