what is the1st and mostcrucial stepto coolingprocess? what is theminimumtime we washour hands? What shouldbe availableat all handwashingsinks ?TCSWhat is thetemperaturethat most foodshould reachwhen reheated?DefineContaminationin FoodSafety ?What arethe 4 stepsof propercleaning ? How often must in-use utensils/toolsbe washed, rinsed,sanitized ? FDAFinal CookTemperaturefor Groundmeat,Fishand eggs?whatTemperatureshould items bebefore placingon the salesfloor ?What areworms thatlive in fishand Meat ?What is thefinal cooktemp poultryand all stuffeditems?properhandwashingWhatdoes TCSstand for?What are the5 steps ofproper handwashing ?Time-temperatureabuse FIFOHow far shouldwe stand whentalking to otherTMs duringthese times?What is thenumber onecause offood-bourneIllness?Where dowe storechemicals?Name 4 of thereasons whenwe shouldwash our handswhen handlingfood20what is acommon FBIthat grown ondairy,poultry,andeggs?Where dowe storeRTE foodsin Cooler ?What isTPHC?What itemshould weuse whencutting aknife ?What isFIFO ?Name6 Food-bourneIllnesses?What is theproper PPMwhencheckingSanitizer?what is the1st and mostcrucial stepto coolingprocess? what is theminimumtime we washour hands? What shouldbe availableat all handwashingsinks ?TCSWhat is thetemperaturethat most foodshould reachwhen reheated?DefineContaminationin FoodSafety ?What arethe 4 stepsof propercleaning ? How often must in-use utensils/toolsbe washed, rinsed,sanitized ? FDAFinal CookTemperaturefor Groundmeat,Fishand eggs?whatTemperatureshould items bebefore placingon the salesfloor ?What areworms thatlive in fishand Meat ?What is thefinal cooktemp poultryand all stuffeditems?properhandwashingWhatdoes TCSstand for?What are the5 steps ofproper handwashing ?Time-temperatureabuse FIFOHow far shouldwe stand whentalking to otherTMs duringthese times?What is thenumber onecause offood-bourneIllness?Where dowe storechemicals?Name 4 of thereasons whenwe shouldwash our handswhen handlingfood20what is acommon FBIthat grown ondairy,poultry,andeggs?Where dowe storeRTE foodsin Cooler ?What isTPHC?What itemshould weuse whencutting aknife ?What isFIFO ?Name6 Food-bourneIllnesses?What is theproper PPMwhencheckingSanitizer?

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.


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