Where dowe storeRTE foodsin Cooler ?TCSTime-temperatureabuse FIFOName6 Food-bourneIllnesses?What are the5 steps ofproper handwashing ?Where dowe storechemicals? How often must in-use utensils/toolsbe washed, rinsed,sanitized ? What itemshould weuse whencutting aknife ?What is theproper PPMwhencheckingSanitizer?What is thetemperaturethat most foodshould reachwhen reheated?What isFIFO ?How far shouldwe stand whentalking to otherTMs duringthese times?properhandwashingWhat is thefinal cooktemp poultryand all stuffeditems? what is theminimumtime we washour hands? 20what is the1st and mostcrucial stepto coolingprocess?Whatdoes TCSstand for?DefineContaminationin FoodSafety ?What arethe 4 stepsof propercleaning ?what is acommon FBIthat grown ondairy,poultry,andeggs?whatTemperatureshould items bebefore placingon the salesfloor ?What isTPHC?What is thenumber onecause offood-bourneIllness?FDAFinal CookTemperaturefor Groundmeat,Fishand eggs?What areworms thatlive in fishand Meat ?What shouldbe availableat all handwashingsinks ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhere dowe storeRTE foodsin Cooler ?TCSTime-temperatureabuse FIFOName6 Food-bourneIllnesses?What are the5 steps ofproper handwashing ?Where dowe storechemicals? How often must in-use utensils/toolsbe washed, rinsed,sanitized ? What itemshould weuse whencutting aknife ?What is theproper PPMwhencheckingSanitizer?What is thetemperaturethat most foodshould reachwhen reheated?What isFIFO ?How far shouldwe stand whentalking to otherTMs duringthese times?properhandwashingWhat is thefinal cooktemp poultryand all stuffeditems? what is theminimumtime we washour hands? 20what is the1st and mostcrucial stepto coolingprocess?Whatdoes TCSstand for?DefineContaminationin FoodSafety ?What arethe 4 stepsof propercleaning ?what is acommon FBIthat grown ondairy,poultry,andeggs?whatTemperatureshould items bebefore placingon the salesfloor ?What isTPHC?What is thenumber onecause offood-bourneIllness?FDAFinal CookTemperaturefor Groundmeat,Fishand eggs?What areworms thatlive in fishand Meat ?What shouldbe availableat all handwashingsinks ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfood

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