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

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