TCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensImproper_______ usecan injure TMsandcontaminatefood.chemical_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsGloves arenever areplacementfor__________.handwashingTrue or False?It is OK todump ice in ahand washingsink.falseHowshould youthaw TCSfoods?underrunning,cold waterWhatdoesFIFOstand for?First In,FirstOutWhen checkingfor out-of-dateproduct, today's___ is too late!dateHow often aredepartmenttemperaturetaken duringthe day?5What are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryProper storageof ready-to-eatfoods prevents___________.contaminationWhat is thecorrect rangefor sanitizerconcentration?200-400PPMWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhatdoesTPHCstand for?Time as aPublicHealthControlWhat is theminimumamount of timeyou shouldwash yourhands?20secondsWhat is thetemperaturedanger zonerange?41degrees-135degreesNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesWhile working,where shouldTMs store theirbeverages?drinkboxTrue orFalse?Display unitswill not coolproduct.trueWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.What is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.TCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensImproper_______ usecan injure TMsandcontaminatefood.chemical_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsGloves arenever areplacementfor__________.handwashingTrue or False?It is OK todump ice in ahand washingsink.falseHowshould youthaw TCSfoods?underrunning,cold waterWhatdoesFIFOstand for?First In,FirstOutWhen checkingfor out-of-dateproduct, today's___ is too late!dateHow often aredepartmenttemperaturetaken duringthe day?5What are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryProper storageof ready-to-eatfoods prevents___________.contaminationWhat is thecorrect rangefor sanitizerconcentration?200-400PPMWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhatdoesTPHCstand for?Time as aPublicHealthControlWhat is theminimumamount of timeyou shouldwash yourhands?20secondsWhat is thetemperaturedanger zonerange?41degrees-135degreesNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesWhile working,where shouldTMs store theirbeverages?drinkboxTrue orFalse?Display unitswill not coolproduct.trueWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.What is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.

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