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

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