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

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. 200-400 PPM
    What is the correct range for sanitizer concentration?
  2. false
    True or False? It is OK to dump ice in a hand washing sink.
  3. verifying
    We keep our customers safe by _________ ingredients and labels for all items produced and packaged in-house.
  4. contamination
    Proper storage of ready-to-eat foods prevents ___________.
  5. Pests
    _____ can easily spread pathogens and contaminate food and food contact surfaces.
  6. date
    When checking for out-of-date product, today's ___ is too late!
  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. 5
    How often are department temperature taken during the day?
  10. clean, wash, sanitize, air dry
    What are the 4 steps of proper cleaning and sanitizing?
  11. 20 seconds
    What is the minimum amount of time you should wash your hands?
  12. 41 degrees- 135 degrees
    What is the temperature danger zone range?
  13. Take the temperature of the cooked product.
    What is the best method to check chicken for doneness?
  14. First In, First Out
    What does FIFO stand for?
  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. handwashing
    Gloves are never a replacement for __________.
  18. true
    True or False? Display units will not cool product.
  19. under running, cold water
    How should you thaw TCS foods?
  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. jewelry
    No ______ is allowed on your hands or wrists except a plain, smooth band ring.
  23. Contamination due to improper handwashing
    What is the #1 cause of foodborne illness?
  24. 165 degrees
    What is the proper final cook temperature for grains and vegetables?