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

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