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

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