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

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