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