What is theproper finalcooktemperature forgrains andvegetables?165degreesTrue or False?It is OK todump ice in ahand washingsink.falseTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryWhatdoesTPHCstand for?Time as aPublicHealthControlWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.True orFalse?Display unitswill not coolproduct.true_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingWhen checkingfor out-of-dateproduct, today's___ is too late!dateHow often aredepartmenttemperaturetaken duringthe day?5What is thetemperaturedanger zonerange?41degrees-135degreesWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesHowshould youthaw TCSfoods?underrunning,cold waterProper storageof ready-to-eatfoods prevents___________.contaminationWhatdoesFIFOstand for?First In,FirstOutImproper_______ usecan injure TMsandcontaminatefood.chemicalWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.Gloves arenever areplacementfor__________.handwashingWhile working,where shouldTMs store theirbeverages?drinkboxWhat is theminimumamount of timeyou shouldwash yourhands?20secondsWhat is thecorrect rangefor sanitizerconcentration?200-400PPMNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelryWhat is theproper finalcooktemperature forgrains andvegetables?165degreesTrue or False?It is OK todump ice in ahand washingsink.falseTCS foods notmaintained at theproper temperaturegrow _______ rapidlyand pose a majorfoodborne illnessrisk.bacteria/pathogensWhat are the4 steps ofpropercleaning andsanitizing?clean,wash,sanitize,air dryWhatdoesTPHCstand for?Time as aPublicHealthControlWhat is thebest methodto checkchicken fordoneness?Take thetemperatureof thecookedproduct.True orFalse?Display unitswill not coolproduct.true_____ can easilyspread pathogensand contaminatefood and foodcontact surfaces.PestsWhat is the#1 cause offoodborneillness?Contaminationdue toimproperhandwashingWhen checkingfor out-of-dateproduct, today's___ is too late!dateHow often aredepartmenttemperaturetaken duringthe day?5What is thetemperaturedanger zonerange?41degrees-135degreesWhich PPEitems shouldyou wear whenusing SumaBlockWhitener?greenglovesandgogglesHowshould youthaw TCSfoods?underrunning,cold waterProper storageof ready-to-eatfoods prevents___________.contaminationWhatdoesFIFOstand for?First In,FirstOutImproper_______ usecan injure TMsandcontaminatefood.chemicalWe keep ourcustomers safe by_________ingredients andlabels for all itemsproduced andpackaged in-house.verifyingWhereshould youreport a pestsighting?Pest SightingLog Book atStore SupportDesk and notifya shift leader.Gloves arenever areplacementfor__________.handwashingWhile working,where shouldTMs store theirbeverages?drinkboxWhat is theminimumamount of timeyou shouldwash yourhands?20secondsWhat is thecorrect rangefor sanitizerconcentration?200-400PPMNo ______ isallowed on yourhands or wristsexcept a plain,smooth bandring.jewelry

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