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

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