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

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