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

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