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

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