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

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. If you are wearing nail polish what do you wear?
    Gloves.
  2. What are some common TCS foods?
    Dairy, already prepared foods, freshly cut fruits, and vegetables.
  3. What is a physical hazard?
    Is anything physical that could make food unsafe or dangerous.
  4. What do you use to open doors?
    A papertowel.
  5. Do you get your ingredients from a approved source, or non-approved source?
    An approved source.
  6. Are you supposed to put large or small amounts of hot food in a fridge?
    Small amounts.
  7. What jewelry can you not wear while you cook?
    Rings and bracelets.
  8. What is the first step of sanitizing a surface?
    Scraping.
  9. Never thaw food at what temperature?
    Room temperature.
  10. What are TCS foods?
    Foods you really need to pay attention to.
  11. The first step of the flow of food is what?
    Receiving.
  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. What are physical hazards?
    Dirt, glass, hair, band aids, metal, jewelry, and fake nails.
  15. How do you take food temperatures?
    By putting the thermometer in the thickest/center part of food.
  16. What temperature does cold foods need to be at?
    41 degrees or below.
  17. What can you eat while your cooking?
    Nothing.
  18. How do you check food temperatures?
    With a thermometer.
  19. If you wear gloves how many hours can you wear them before having to throw them out?
    4 hours.
  20. How do you wash your hands?
    Thoroughly.
  21. What is better, hand washing or hand sanitizer?
    Hand washing is better.
  22. What kind of food is ice?
    A ready to eat food.
  23. What parts of the plate do you touch while serving?
    The bottom of the plate.
  24. How do you reheat correctly?
    you reheat within 2 hours, and you reheat things only once.