Proper storageof ready-to-eatfoods prevents___________.contaminationTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensWhatdoesFIFOstand for?First In,FirstOutWhile working,where shouldTMs store theirbeverages?drinkboxWhat is thecorrect rangefor sanitizerconcentration?200-400PPMWhen checkingfor out-of-dateproduct, today's___ is too late!dateWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesTrue orFalse?Display unitswill not coolproduct.trueWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.What is theminimumamount of timeyou shouldwash yourhands?20secondsImproper_______ usecan injure TMsandcontaminatefood.chemicalWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryTrue or False?It is OK todump ice in ahand washingsink.falseWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.What is thetemperaturedanger zonerange?41degrees-135degrees_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingHowshould youthaw TCSfoods?underrunning,cold waterGloves arenever areplacementfor__________.handwashingWhatdoesTPHCstand for?Time as aPublicHealthControlWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingHow often aredepartmenttemperaturetaken duringthe day?5No ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhat is theproper finalcooktemperature forgrains andvegetables?165degreesProper storageof ready-to-eatfoods prevents___________.contaminationTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensWhatdoesFIFOstand for?First In,FirstOutWhile working,where shouldTMs store theirbeverages?drinkboxWhat is thecorrect rangefor sanitizerconcentration?200-400PPMWhen checkingfor out-of-dateproduct, today's___ is too late!dateWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesTrue orFalse?Display unitswill not coolproduct.trueWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.What is theminimumamount of timeyou shouldwash yourhands?20secondsImproper_______ usecan injure TMsandcontaminatefood.chemicalWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryTrue or False?It is OK todump ice in ahand washingsink.falseWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.What is thetemperaturedanger zonerange?41degrees-135degrees_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingHowshould youthaw TCSfoods?underrunning,cold waterGloves arenever areplacementfor__________.handwashingWhatdoesTPHCstand for?Time as aPublicHealthControlWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingHow often aredepartmenttemperaturetaken duringthe day?5No ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhat 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. contamination
    Proper storage of ready-to-eat foods prevents ___________.
  2. bacteria/pathogens
    TCS foods not maintained at the proper temperature grow _______ rapidly and pose a major foodborne illness risk.
  3. First In, First Out
    What does FIFO stand for?
  4. drink box
    While working, where should TMs store their beverages?
  5. 200-400 PPM
    What is the correct range for sanitizer concentration?
  6. date
    When checking for out-of-date product, today's ___ is too late!
  7. green gloves and goggles
    Which PPE items should you wear when using Suma Block Whitener?
  8. true
    True or False? Display units will not cool product.
  9. Take the temperature of the cooked product.
    What is the best method to check chicken for doneness?
  10. 20 seconds
    What is the minimum amount of time you should wash your hands?
  11. chemical
    Improper _______ use can injure TMs and contaminate food.
  12. clean, wash, sanitize, air dry
    What are the 4 steps of proper cleaning and sanitizing?
  13. false
    True or False? It is OK to dump ice in a hand washing sink.
  14. Pest Sighting Log Book at Store Support Desk and notify a shift leader.
    Where should you report a pest sighting?
  15. 41 degrees- 135 degrees
    What is the temperature danger zone range?
  16. Pests
    _____ can easily spread pathogens and contaminate food and food contact surfaces.
  17. Contamination due to improper handwashing
    What is the #1 cause of foodborne illness?
  18. under running, cold water
    How should you thaw TCS foods?
  19. handwashing
    Gloves are never a replacement for __________.
  20. Time as a Public Health Control
    What does TPHC stand for?
  21. verifying
    We keep our customers safe by _________ ingredients and labels for all items produced and packaged in-house.
  22. 5
    How often are department temperature taken during the day?
  23. jewelry
    No ______ is allowed on your hands or wrists except a plain, smooth band ring.
  24. 165 degrees
    What is the proper final cook temperature for grains and vegetables?