While working,where shouldTMs store theirbeverages?drinkboxProper storageof ready-to-eatfoods prevents___________.contaminationHow often aredepartmenttemperaturetaken duringthe day?5What is theminimumamount of timeyou shouldwash yourhands?20secondsTrue or False?It is OK todump ice in ahand washingsink.falseImproper_______ usecan injure TMsandcontaminatefood.chemicalHowshould youthaw TCSfoods?underrunning,cold waterTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryWhat is thetemperaturedanger zonerange?41degrees-135degreesWhat is thecorrect rangefor sanitizerconcentration?200-400PPMGloves arenever areplacementfor__________.handwashing_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhen checkingfor out-of-dateproduct, today's___ is too late!dateWhatdoesTPHCstand for?Time as aPublicHealthControlWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.Whereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.No ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhatdoesFIFOstand for?First In,FirstOutWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingTrue orFalse?Display unitswill not coolproduct.trueWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesWhile working,where shouldTMs store theirbeverages?drinkboxProper storageof ready-to-eatfoods prevents___________.contaminationHow often aredepartmenttemperaturetaken duringthe day?5What is theminimumamount of timeyou shouldwash yourhands?20secondsTrue or False?It is OK todump ice in ahand washingsink.falseImproper_______ usecan injure TMsandcontaminatefood.chemicalHowshould youthaw TCSfoods?underrunning,cold waterTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryWhat is thetemperaturedanger zonerange?41degrees-135degreesWhat is thecorrect rangefor sanitizerconcentration?200-400PPMGloves arenever areplacementfor__________.handwashing_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhen checkingfor out-of-dateproduct, today's___ is too late!dateWhatdoesTPHCstand for?Time as aPublicHealthControlWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.Whereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.No ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhatdoesFIFOstand for?First In,FirstOutWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingTrue orFalse?Display unitswill not coolproduct.trueWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgoggles

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.


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