What is theproper finalcooktemperature forgrains andvegetables?165degreesNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesWhat is thecorrect rangefor sanitizerconcentration?200-400PPMTrue orFalse?Display unitswill not coolproduct.trueHow often aredepartmenttemperaturetaken duringthe day?5While working,where shouldTMs store theirbeverages?drinkboxWhat is theminimumamount of timeyou shouldwash yourhands?20secondsWhen checkingfor out-of-dateproduct, today's___ is too late!dateWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.Proper storageof ready-to-eatfoods prevents___________.contaminationTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingWhatdoesTPHCstand for?Time as aPublicHealthControlWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.Gloves arenever areplacementfor__________.handwashingWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingHowshould youthaw TCSfoods?underrunning,cold waterWhat is thetemperaturedanger zonerange?41degrees-135degrees_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhatdoesFIFOstand for?First In,FirstOutTrue or False?It is OK todump ice in ahand washingsink.falseImproper_______ usecan injure TMsandcontaminatefood.chemicalWhat is theproper finalcooktemperature forgrains andvegetables?165degreesNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesWhat is thecorrect rangefor sanitizerconcentration?200-400PPMTrue orFalse?Display unitswill not coolproduct.trueHow often aredepartmenttemperaturetaken duringthe day?5While working,where shouldTMs store theirbeverages?drinkboxWhat is theminimumamount of timeyou shouldwash yourhands?20secondsWhen checkingfor out-of-dateproduct, today's___ is too late!dateWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.Proper storageof ready-to-eatfoods prevents___________.contaminationTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingWhatdoesTPHCstand for?Time as aPublicHealthControlWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.Gloves arenever areplacementfor__________.handwashingWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingHowshould youthaw TCSfoods?underrunning,cold waterWhat is thetemperaturedanger zonerange?41degrees-135degrees_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhatdoesFIFOstand for?First In,FirstOutTrue or False?It is OK todump ice in ahand washingsink.falseImproper_______ usecan injure TMsandcontaminatefood.chemical

National Food Safety Education Month - 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. 165 degrees
    What is the proper final cook temperature for grains and vegetables?
  2. jewelry
    No ______ is allowed on your hands or wrists except a plain, smooth band ring.
  3. green gloves and goggles
    Which PPE items should you wear when using Suma Block Whitener?
  4. 200-400 PPM
    What is the correct range for sanitizer concentration?
  5. true
    True or False? Display units will not cool product.
  6. 5
    How often are department temperature taken during the day?
  7. drink box
    While working, where should TMs store their beverages?
  8. 20 seconds
    What is the minimum amount of time you should wash your hands?
  9. date
    When checking for out-of-date product, today's ___ is too late!
  10. Take the temperature of the cooked product.
    What is the best method to check chicken for doneness?
  11. contamination
    Proper storage of ready-to-eat foods prevents ___________.
  12. bacteria/pathogens
    TCS foods not maintained at the proper temperature grow _______ rapidly and pose a major foodborne illness risk.
  13. verifying
    We keep our customers safe by _________ ingredients and labels for all items produced and packaged in-house.
  14. Time as a Public Health Control
    What does TPHC stand for?
  15. clean, wash, sanitize, air dry
    What are the 4 steps of proper cleaning and sanitizing?
  16. Pest Sighting Log Book at Store Support Desk and notify a shift leader.
    Where should you report a pest sighting?
  17. handwashing
    Gloves are never a replacement for __________.
  18. Contamination due to improper handwashing
    What is the #1 cause of foodborne illness?
  19. under running, cold water
    How should you thaw TCS foods?
  20. 41 degrees- 135 degrees
    What is the temperature danger zone range?
  21. Pests
    _____ can easily spread pathogens and contaminate food and food contact surfaces.
  22. First In, First Out
    What does FIFO stand for?
  23. false
    True or False? It is OK to dump ice in a hand washing sink.
  24. chemical
    Improper _______ use can injure TMs and contaminate food.