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

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