Anapprovedsource.Do you get youringredients froma approvedsource, or non-approvedsource?Receiving.The firststep of theflow of foodis what?Nothing.What canyou eatwhile yourcooking?Roomtemperature.Never thawfood at whattemperature?you reheatwithin 2 hours,and you reheatthings onlyonce.How doyoureheatcorrectly?By putting thethermometerin thethickest/centerpart of food.How do youtake foodtemperatures?Is anythingphysical thatcould makefood unsafe ordangerous.What is aphysicalhazard?Foods youreally needto payattention to.Whatare TCSfoods?Apapertowel.What doyou use toopendoors?Dirt, glass,hair, bandaids, metal,jewelry, andfake nails.What arephysicalhazards?Ringsandbracelets.What jewelrycan you notwear whileyou cook?Dairy, alreadypreparedfoods, freshlycut fruits, andvegetables.What aresomecommonTCS foods?4hours.If you weargloves howmany hours canyou wear thembefore having tothrow them out?Scraping.What is thefirst step ofsanitizing asurface?Gloves.If you arewearing nailpolish whatdo youwear?41degreesor below.Whattemperaturedoes coldfoods needto be at?Smallamounts.Are yousupposed toput large orsmall amountsof hot food in afridge?With athermometer.How do youcheck foodtemperatures?Physical,Chemical,andbiological.What are the3 ways youcancontaminatefood?Scrape,wash, rinse,santatize, airdry, andwash.What arethe stepsof washingdishes?A readyto eatfood.What kindof food isice?Thebottom ofthe plate.What partsof the platedo you touchwhileserving?Thoroughly.How doyou washyourhands?Handwashingis better.What isbetter, handwashing orhandsanitizer?Anapprovedsource.Do you get youringredients froma approvedsource, or non-approvedsource?Receiving.The firststep of theflow of foodis what?Nothing.What canyou eatwhile yourcooking?Roomtemperature.Never thawfood at whattemperature?you reheatwithin 2 hours,and you reheatthings onlyonce.How doyoureheatcorrectly?By putting thethermometerin thethickest/centerpart of food.How do youtake foodtemperatures?Is anythingphysical thatcould makefood unsafe ordangerous.What is aphysicalhazard?Foods youreally needto payattention to.Whatare TCSfoods?Apapertowel.What doyou use toopendoors?Dirt, glass,hair, bandaids, metal,jewelry, andfake nails.What arephysicalhazards?Ringsandbracelets.What jewelrycan you notwear whileyou cook?Dairy, alreadypreparedfoods, freshlycut fruits, andvegetables.What aresomecommonTCS foods?4hours.If you weargloves howmany hours canyou wear thembefore having tothrow them out?Scraping.What is thefirst step ofsanitizing asurface?Gloves.If you arewearing nailpolish whatdo youwear?41degreesor below.Whattemperaturedoes coldfoods needto be at?Smallamounts.Are yousupposed toput large orsmall amountsof hot food in afridge?With athermometer.How do youcheck foodtemperatures?Physical,Chemical,andbiological.What are the3 ways youcancontaminatefood?Scrape,wash, rinse,santatize, airdry, andwash.What arethe stepsof washingdishes?A readyto eatfood.What kindof food isice?Thebottom ofthe plate.What partsof the platedo you touchwhileserving?Thoroughly.How doyou washyourhands?Handwashingis better.What isbetter, handwashing orhandsanitizer?

Food safety - 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. Do you get your ingredients from a approved source, or non-approved source?
    An approved source.
  2. The first step of the flow of food is what?
    Receiving.
  3. What can you eat while your cooking?
    Nothing.
  4. Never thaw food at what temperature?
    Room temperature.
  5. How do you reheat correctly?
    you reheat within 2 hours, and you reheat things only once.
  6. How do you take food temperatures?
    By putting the thermometer in the thickest/center part of food.
  7. What is a physical hazard?
    Is anything physical that could make food unsafe or dangerous.
  8. What are TCS foods?
    Foods you really need to pay attention to.
  9. What do you use to open doors?
    A papertowel.
  10. What are physical hazards?
    Dirt, glass, hair, band aids, metal, jewelry, and fake nails.
  11. What jewelry can you not wear while you cook?
    Rings and bracelets.
  12. What are some common TCS foods?
    Dairy, already prepared foods, freshly cut fruits, and vegetables.
  13. If you wear gloves how many hours can you wear them before having to throw them out?
    4 hours.
  14. What is the first step of sanitizing a surface?
    Scraping.
  15. If you are wearing nail polish what do you wear?
    Gloves.
  16. What temperature does cold foods need to be at?
    41 degrees or below.
  17. Are you supposed to put large or small amounts of hot food in a fridge?
    Small amounts.
  18. How do you check food temperatures?
    With a thermometer.
  19. What are the 3 ways you can contaminate food?
    Physical, Chemical, and biological.
  20. What are the steps of washing dishes?
    Scrape, wash, rinse, santatize, air dry, and wash.
  21. What kind of food is ice?
    A ready to eat food.
  22. What parts of the plate do you touch while serving?
    The bottom of the plate.
  23. How do you wash your hands?
    Thoroughly.
  24. What is better, hand washing or hand sanitizer?
    Hand washing is better.