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

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