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

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