What are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.When checkingfor out-of-dateproduct, today's___ is too late!dateWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.Gloves arenever areplacementfor__________.handwashingWhile working,where shouldTMs store theirbeverages?drinkbox_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhat is thetemperaturedanger zonerange?41degrees-135degreesNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhatdoesTPHCstand for?Time as aPublicHealthControlWhatdoesFIFOstand for?First In,FirstOutWhat is thecorrect rangefor sanitizerconcentration?200-400PPMWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingHowshould youthaw TCSfoods?underrunning,cold waterHow often aredepartmenttemperaturetaken duringthe day?5Improper_______ usecan injure TMsandcontaminatefood.chemicalWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingTrue orFalse?Display unitswill not coolproduct.trueWhat is theminimumamount of timeyou shouldwash yourhands?20secondsProper storageof ready-to-eatfoods prevents___________.contaminationTrue or False?It is OK todump ice in ahand washingsink.falseWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.When checkingfor out-of-dateproduct, today's___ is too late!dateWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.Gloves arenever areplacementfor__________.handwashingWhile working,where shouldTMs store theirbeverages?drinkbox_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhat is thetemperaturedanger zonerange?41degrees-135degreesNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhatdoesTPHCstand for?Time as aPublicHealthControlWhatdoesFIFOstand for?First In,FirstOutWhat is thecorrect rangefor sanitizerconcentration?200-400PPMWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingHowshould youthaw TCSfoods?underrunning,cold waterHow often aredepartmenttemperaturetaken duringthe day?5Improper_______ usecan injure TMsandcontaminatefood.chemicalWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingTrue orFalse?Display unitswill not coolproduct.trueWhat is theminimumamount of timeyou shouldwash yourhands?20secondsProper storageof ready-to-eatfoods prevents___________.contaminationTrue or False?It is OK todump ice in ahand washingsink.falseWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgoggles

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