When checkingfor out-of-dateproduct, today's___ is too late!dateWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesWhat is thecorrect rangefor sanitizerconcentration?200-400PPMWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryTrue orFalse?Display unitswill not coolproduct.trueWhat is theminimumamount of timeyou shouldwash yourhands?20secondsHow often aredepartmenttemperaturetaken duringthe day?5No ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryTrue or False?It is OK todump ice in ahand washingsink.falseWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.WhatdoesFIFOstand for?First In,FirstOutTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensHowshould youthaw TCSfoods?underrunning,cold waterWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingImproper_______ usecan injure TMsandcontaminatefood.chemical_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhile working,where shouldTMs store theirbeverages?drinkboxWhat is thetemperaturedanger zonerange?41degrees-135degreesWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingGloves arenever areplacementfor__________.handwashingWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.WhatdoesTPHCstand for?Time as aPublicHealthControlProper storageof ready-to-eatfoods prevents___________.contaminationWhen checkingfor out-of-dateproduct, today's___ is too late!dateWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesWhat is thecorrect rangefor sanitizerconcentration?200-400PPMWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryTrue orFalse?Display unitswill not coolproduct.trueWhat is theminimumamount of timeyou shouldwash yourhands?20secondsHow often aredepartmenttemperaturetaken duringthe day?5No ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryTrue or False?It is OK todump ice in ahand washingsink.falseWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.WhatdoesFIFOstand for?First In,FirstOutTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensHowshould youthaw TCSfoods?underrunning,cold waterWhat is theproper finalcooktemperature forgrains andvegetables?165degreesWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingImproper_______ usecan injure TMsandcontaminatefood.chemical_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhile working,where shouldTMs store theirbeverages?drinkboxWhat is thetemperaturedanger zonerange?41degrees-135degreesWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingGloves arenever areplacementfor__________.handwashingWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.WhatdoesTPHCstand for?Time as aPublicHealthControlProper storageof ready-to-eatfoods prevents___________.contamination

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