While working,where shouldTMs store theirbeverages?drinkboxWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.How often aredepartmenttemperaturetaken duringthe day?5Howshould youthaw TCSfoods?underrunning,cold waterNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhat is theminimumamount of timeyou shouldwash yourhands?20secondsTrue orFalse?Display unitswill not coolproduct.trueWhen checkingfor out-of-dateproduct, today's___ is too late!date_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsTrue or False?It is OK todump ice in ahand washingsink.falseWhatdoesFIFOstand for?First In,FirstOutWhatdoesTPHCstand for?Time as aPublicHealthControlProper storageof ready-to-eatfoods prevents___________.contaminationWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.TCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensWhat is thecorrect rangefor sanitizerconcentration?200-400PPMGloves arenever areplacementfor__________.handwashingWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingImproper_______ usecan injure TMsandcontaminatefood.chemicalWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingWhat is thetemperaturedanger zonerange?41degrees-135degreesWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryWhile working,where shouldTMs store theirbeverages?drinkboxWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.How often aredepartmenttemperaturetaken duringthe day?5Howshould youthaw TCSfoods?underrunning,cold waterNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhat is theminimumamount of timeyou shouldwash yourhands?20secondsTrue orFalse?Display unitswill not coolproduct.trueWhen checkingfor out-of-dateproduct, today's___ is too late!date_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsTrue or False?It is OK todump ice in ahand washingsink.falseWhatdoesFIFOstand for?First In,FirstOutWhatdoesTPHCstand for?Time as aPublicHealthControlProper storageof ready-to-eatfoods prevents___________.contaminationWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.TCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensWhat is thecorrect rangefor sanitizerconcentration?200-400PPMGloves arenever areplacementfor__________.handwashingWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingImproper_______ usecan injure TMsandcontaminatefood.chemicalWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingWhat is thetemperaturedanger zonerange?41degrees-135degreesWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dry

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