How often aredepartmenttemperaturetaken duringthe day?5When checkingfor out-of-dateproduct, today's___ is too late!dateWhatdoesFIFOstand for?First In,FirstOutTrue orFalse?Display unitswill not coolproduct.trueWhatdoesTPHCstand for?Time as aPublicHealthControlTrue or False?It is OK todump ice in ahand washingsink.falseWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingWhat is thecorrect rangefor sanitizerconcentration?200-400PPMProper storageof ready-to-eatfoods prevents___________.contaminationImproper_______ usecan injure TMsandcontaminatefood.chemicalWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.What is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.While working,where shouldTMs store theirbeverages?drinkboxGloves arenever areplacementfor__________.handwashingTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensWhat is theminimumamount of timeyou shouldwash yourhands?20secondsHowshould youthaw TCSfoods?underrunning,cold water_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhat is thetemperaturedanger zonerange?41degrees-135degreesHow often aredepartmenttemperaturetaken duringthe day?5When checkingfor out-of-dateproduct, today's___ is too late!dateWhatdoesFIFOstand for?First In,FirstOutTrue orFalse?Display unitswill not coolproduct.trueWhatdoesTPHCstand for?Time as aPublicHealthControlTrue or False?It is OK todump ice in ahand washingsink.falseWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingWhat is thecorrect rangefor sanitizerconcentration?200-400PPMProper storageof ready-to-eatfoods prevents___________.contaminationImproper_______ usecan injure TMsandcontaminatefood.chemicalWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.What is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.While working,where shouldTMs store theirbeverages?drinkboxGloves arenever areplacementfor__________.handwashingTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensWhat is theminimumamount of timeyou shouldwash yourhands?20secondsHowshould youthaw TCSfoods?underrunning,cold water_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhat is thetemperaturedanger zonerange?41degrees-135degrees

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