what is the1st and mostcrucial stepto coolingprocess?What are the5 steps ofproper handwashing ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfood20What isFIFO ?Where dowe storeRTE foodsin Cooler ?What itemshould weuse whencutting aknife ?What arethe 4 stepsof propercleaning ?Where dowe storechemicals?Name6 Food-bourneIllnesses?What shouldbe availableat all handwashingsinks ?DefineContaminationin FoodSafety ?properhandwashing what is theminimumtime we washour hands? whatTemperatureshould items bebefore placingon the salesfloor ? How often must in-use utensils/toolsbe washed, rinsed,sanitized ? What isTPHC?What is thenumber onecause offood-bourneIllness?What is thefinal cooktemp poultryand all stuffeditems?TCSHow far shouldwe stand whentalking to otherTMs duringthese times?FDATime-temperatureabuse FIFOWhat is thetemperaturethat most foodshould reachwhen reheated?What areworms thatlive in fishand Meat ?what is acommon FBIthat grown ondairy,poultry,andeggs?What is theproper PPMwhencheckingSanitizer?Final CookTemperaturefor Groundmeat,Fishand eggs?Whatdoes TCSstand for?what is the1st and mostcrucial stepto coolingprocess?What are the5 steps ofproper handwashing ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfood20What isFIFO ?Where dowe storeRTE foodsin Cooler ?What itemshould weuse whencutting aknife ?What arethe 4 stepsof propercleaning ?Where dowe storechemicals?Name6 Food-bourneIllnesses?What shouldbe availableat all handwashingsinks ?DefineContaminationin FoodSafety ?properhandwashing what is theminimumtime we washour hands? whatTemperatureshould items bebefore placingon the salesfloor ? How often must in-use utensils/toolsbe washed, rinsed,sanitized ? What isTPHC?What is thenumber onecause offood-bourneIllness?What is thefinal cooktemp poultryand all stuffeditems?TCSHow far shouldwe stand whentalking to otherTMs duringthese times?FDATime-temperatureabuse FIFOWhat is thetemperaturethat most foodshould reachwhen reheated?What areworms thatlive in fishand Meat ?what is acommon FBIthat grown ondairy,poultry,andeggs?What is theproper PPMwhencheckingSanitizer?Final CookTemperaturefor Groundmeat,Fishand eggs?Whatdoes TCSstand for?

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