Gloves arenever areplacementfor__________.handwashingWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingWhatdoesFIFOstand for?First In,FirstOutWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.WhatdoesTPHCstand for?Time as aPublicHealthControlImproper_______ usecan injure TMsandcontaminatefood.chemicalWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesTrue or False?It is OK todump ice in ahand washingsink.falseWhat is thecorrect rangefor sanitizerconcentration?200-400PPMWhat is theminimumamount of timeyou shouldwash yourhands?20secondsWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifying_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.True orFalse?Display unitswill not coolproduct.trueWhile working,where shouldTMs store theirbeverages?drinkboxWhat is thetemperaturedanger zonerange?41degrees-135degreesWhen checkingfor out-of-dateproduct, today's___ is too late!dateTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensHow often aredepartmenttemperaturetaken duringthe day?5Proper storageof ready-to-eatfoods prevents___________.contaminationHowshould youthaw TCSfoods?underrunning,cold waterGloves arenever areplacementfor__________.handwashingWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingWhatdoesFIFOstand for?First In,FirstOutWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.WhatdoesTPHCstand for?Time as aPublicHealthControlImproper_______ usecan injure TMsandcontaminatefood.chemicalWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesTrue or False?It is OK todump ice in ahand washingsink.falseWhat is thecorrect rangefor sanitizerconcentration?200-400PPMWhat is theminimumamount of timeyou shouldwash yourhands?20secondsWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifying_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.True orFalse?Display unitswill not coolproduct.trueWhile working,where shouldTMs store theirbeverages?drinkboxWhat is thetemperaturedanger zonerange?41degrees-135degreesWhen checkingfor out-of-dateproduct, today's___ is too late!dateTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensHow often aredepartmenttemperaturetaken duringthe day?5Proper storageof ready-to-eatfoods prevents___________.contaminationHowshould youthaw TCSfoods?underrunning,cold water

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