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

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