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

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