No ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhen checkingfor out-of-dateproduct, today's___ is too late!dateWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingImproper_______ usecan injure TMsandcontaminatefood.chemicalGloves arenever areplacementfor__________.handwashingHow often aredepartmenttemperaturetaken duringthe day?5Howshould youthaw TCSfoods?underrunning,cold waterWhatdoesFIFOstand for?First In,FirstOutWhat is theminimumamount of timeyou shouldwash yourhands?20secondsWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhat is thetemperaturedanger zonerange?41degrees-135degreesTrue orFalse?Display unitswill not coolproduct.trueWhat is thecorrect rangefor sanitizerconcentration?200-400PPMWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.While working,where shouldTMs store theirbeverages?drinkboxProper storageof ready-to-eatfoods prevents___________.contaminationTrue or False?It is OK todump ice in ahand washingsink.falseWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashing_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.WhatdoesTPHCstand for?Time as aPublicHealthControlTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhen checkingfor out-of-dateproduct, today's___ is too late!dateWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingImproper_______ usecan injure TMsandcontaminatefood.chemicalGloves arenever areplacementfor__________.handwashingHow often aredepartmenttemperaturetaken duringthe day?5Howshould youthaw TCSfoods?underrunning,cold waterWhatdoesFIFOstand for?First In,FirstOutWhat is theminimumamount of timeyou shouldwash yourhands?20secondsWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhat is thetemperaturedanger zonerange?41degrees-135degreesTrue orFalse?Display unitswill not coolproduct.trueWhat is thecorrect rangefor sanitizerconcentration?200-400PPMWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.While working,where shouldTMs store theirbeverages?drinkboxProper storageof ready-to-eatfoods prevents___________.contaminationTrue or False?It is OK todump ice in ahand washingsink.falseWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashing_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.WhatdoesTPHCstand for?Time as aPublicHealthControlTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogens

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