By putting thethermometerin thethickest/centerpart of food.How do youtake foodtemperatures?Anapprovedsource.Do you get youringredients froma approvedsource, or non-approvedsource?Nothing.What canyou eatwhile yourcooking?Thoroughly.How doyou washyourhands?Is anythingphysical thatcould makefood unsafe ordangerous.What is aphysicalhazard?Physical,Chemical,andbiological.What are the3 ways youcancontaminatefood?Thebottom ofthe plate.What partsof the platedo you touchwhileserving?Foods youreally needto payattention to.Whatare TCSfoods?Roomtemperature.Never thawfood at whattemperature?With athermometer.How do youcheck foodtemperatures?Dairy, alreadypreparedfoods, freshlycut fruits, andvegetables.What aresomecommonTCS foods?Smallamounts.Are yousupposed toput large orsmall amountsof hot food in afridge?41degreesor below.Whattemperaturedoes coldfoods needto be at?Gloves.If you arewearing nailpolish whatdo youwear?Scrape,wash, rinse,santatize, airdry, andwash.What arethe stepsof washingdishes?Scraping.What is thefirst step ofsanitizing asurface?Ringsandbracelets.What jewelrycan you notwear whileyou cook?Handwashingis better.What isbetter, handwashing orhandsanitizer?Receiving.The firststep of theflow of foodis what?Apapertowel.What doyou use toopendoors?you reheatwithin 2 hours,and you reheatthings onlyonce.How doyoureheatcorrectly?4hours.If you weargloves howmany hours canyou wear thembefore having tothrow them out?A readyto eatfood.What kindof food isice?Dirt, glass,hair, bandaids, metal,jewelry, andfake nails.What arephysicalhazards?By putting thethermometerin thethickest/centerpart of food.How do youtake foodtemperatures?Anapprovedsource.Do you get youringredients froma approvedsource, or non-approvedsource?Nothing.What canyou eatwhile yourcooking?Thoroughly.How doyou washyourhands?Is anythingphysical thatcould makefood unsafe ordangerous.What is aphysicalhazard?Physical,Chemical,andbiological.What are the3 ways youcancontaminatefood?Thebottom ofthe plate.What partsof the platedo you touchwhileserving?Foods youreally needto payattention to.Whatare TCSfoods?Roomtemperature.Never thawfood at whattemperature?With athermometer.How do youcheck foodtemperatures?Dairy, alreadypreparedfoods, freshlycut fruits, andvegetables.What aresomecommonTCS foods?Smallamounts.Are yousupposed toput large orsmall amountsof hot food in afridge?41degreesor below.Whattemperaturedoes coldfoods needto be at?Gloves.If you arewearing nailpolish whatdo youwear?Scrape,wash, rinse,santatize, airdry, andwash.What arethe stepsof washingdishes?Scraping.What is thefirst step ofsanitizing asurface?Ringsandbracelets.What jewelrycan you notwear whileyou cook?Handwashingis better.What isbetter, handwashing orhandsanitizer?Receiving.The firststep of theflow of foodis what?Apapertowel.What doyou use toopendoors?you reheatwithin 2 hours,and you reheatthings onlyonce.How doyoureheatcorrectly?4hours.If you weargloves howmany hours canyou wear thembefore having tothrow them out?A readyto eatfood.What kindof food isice?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. How do you take food temperatures?
    By putting the thermometer in the thickest/center part of food.
  2. Do you get your ingredients from a approved source, or non-approved source?
    An approved source.
  3. What can you eat while your cooking?
    Nothing.
  4. How do you wash your hands?
    Thoroughly.
  5. What is a physical hazard?
    Is anything physical that could make food unsafe or dangerous.
  6. What are the 3 ways you can contaminate food?
    Physical, Chemical, and biological.
  7. What parts of the plate do you touch while serving?
    The bottom of the plate.
  8. What are TCS foods?
    Foods you really need to pay attention to.
  9. Never thaw food at what temperature?
    Room temperature.
  10. How do you check food temperatures?
    With a thermometer.
  11. What are some common TCS foods?
    Dairy, already prepared foods, freshly cut fruits, and vegetables.
  12. Are you supposed to put large or small amounts of hot food in a fridge?
    Small amounts.
  13. What temperature does cold foods need to be at?
    41 degrees or below.
  14. If you are wearing nail polish what do you wear?
    Gloves.
  15. What are the steps of washing dishes?
    Scrape, wash, rinse, santatize, air dry, and wash.
  16. What is the first step of sanitizing a surface?
    Scraping.
  17. What jewelry can you not wear while you cook?
    Rings and bracelets.
  18. What is better, hand washing or hand sanitizer?
    Hand washing is better.
  19. The first step of the flow of food is what?
    Receiving.
  20. What do you use to open doors?
    A papertowel.
  21. How do you reheat correctly?
    you reheat within 2 hours, and you reheat things only once.
  22. If you wear gloves how many hours can you wear them before having to throw them out?
    4 hours.
  23. What kind of food is ice?
    A ready to eat food.
  24. What are physical hazards?
    Dirt, glass, hair, band aids, metal, jewelry, and fake nails.