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

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