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

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