dailyhow oftenshouldcoffeemachines bewashed?spreadsalt orbakingsodaIf foodcatcheson fireto cleanstains ofcoffeemugshow isvinegarsolutionused forcleaning?rinse/washthemwhat should youdo to fruits invegetablesbeforepreperation orserving?wear ahairrestraintwhat must youwear to keepyour hair out offood and out ofyour face?germsproducedpoisonfoodpoisoningillnesscause by?150degreeswhattemperatureis porkcooked at?germswhat is toosmall to seewithout amicroscope?USDAlabelwhat kindof label dopoultry andmeat get?everyweekhow oftenshould saltand peppershakers becleaned?smokeor chewgumwhat don'tyou doduringwork?30-40degreeskitchentemperature?in thecenterwhere do youput thethermometer?disposabletowelswhat shouldyou use todry yourhands?30degreeswhat should bethe temperaturefor seafood intherefrigerator?40degreeswhat should bethe temperaturefor dairy andmeat in therefrigerator?regularexaminationsall food serviceemployeesshould havewhat by amedical doctor?washthe topwhat shouldyou dobeforeopeningcans?thawedproductswhatdon't youfreeze?noexcessivemakeup orperfumewhat don'tyou wearexcessivewhenworking?weddingbandwhat is the onlyacceptablejewlery to wearduring work?45degreeswhat should bethe temperaturefor produce intherefrigerator?finger nailsshould beclean, well-trimmed, andfree of nailpolishin what kindof shapeshould youhave yourfinger nails?the knifeshould beface downhow do youplace a knifewhenwalking withit?dailyhow oftenshouldcoffeemachines bewashed?spreadsalt orbakingsodaIf foodcatcheson fireto cleanstains ofcoffeemugshow isvinegarsolutionused forcleaning?rinse/washthemwhat should youdo to fruits invegetablesbeforepreperation orserving?wear ahairrestraintwhat must youwear to keepyour hair out offood and out ofyour face?germsproducedpoisonfoodpoisoningillnesscause by?150degreeswhattemperatureis porkcooked at?germswhat is toosmall to seewithout amicroscope?USDAlabelwhat kindof label dopoultry andmeat get?everyweekhow oftenshould saltand peppershakers becleaned?smokeor chewgumwhat don'tyou doduringwork?30-40degreeskitchentemperature?in thecenterwhere do youput thethermometer?disposabletowelswhat shouldyou use todry yourhands?30degreeswhat should bethe temperaturefor seafood intherefrigerator?40degreeswhat should bethe temperaturefor dairy andmeat in therefrigerator?regularexaminationsall food serviceemployeesshould havewhat by amedical doctor?washthe topwhat shouldyou dobeforeopeningcans?thawedproductswhatdon't youfreeze?noexcessivemakeup orperfumewhat don'tyou wearexcessivewhenworking?weddingbandwhat is the onlyacceptablejewlery to wearduring work?45degreeswhat should bethe temperaturefor produce intherefrigerator?finger nailsshould beclean, well-trimmed, andfree of nailpolishin what kindof shapeshould youhave yourfinger nails?the knifeshould beface downhow do youplace a knifewhenwalking withit?

Food safty - 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. how often should coffee machines be washed?
    daily
  2. If food catches on fire
    spread salt or baking soda
  3. how is vinegar solution used for cleaning?
    to clean stains of coffee mugs
  4. what should you do to fruits in vegetables before preperation or serving?
    rinse/wash them
  5. what must you wear to keep your hair out of food and out of your face?
    wear a hair restraint
  6. food poisoning illness cause by?
    germs produced poison
  7. what temperature is pork cooked at?
    150 degrees
  8. what is too small to see without a microscope?
    germs
  9. what kind of label do poultry and meat get?
    USDA label
  10. how often should salt and pepper shakers be cleaned?
    every week
  11. what don't you do during work?
    smoke or chew gum
  12. kitchen temperature?
    30-40 degrees
  13. where do you put the thermometer?
    in the center
  14. what should you use to dry your hands?
    disposable towels
  15. what should be the temperature for seafood in the refrigerator?
    30 degrees
  16. what should be the temperature for dairy and meat in the refrigerator?
    40 degrees
  17. all food service employees should have what by a medical doctor?
    regular examinations
  18. what should you do before opening cans?
    wash the top
  19. what don't you freeze?
    thawed products
  20. what don't you wear excessive when working?
    no excessive makeup or perfume
  21. what is the only acceptable jewlery to wear during work?
    wedding band
  22. what should be the temperature for produce in the refrigerator?
    45 degrees
  23. in what kind of shape should you have your finger nails?
    finger nails should be clean, well-trimmed, and free of nail polish
  24. how do you place a knife when walking with it?
    the knife should be face down