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

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