Scrub yourhands andlower armsfor atleast 15secondsWhat isanother thingyou do whenwashingyour handsKilling orreducingpathogenswhat issanitizingFromtrustedSourcesWhereshouldyou getchemicalsRemovingdirt,soil,chemicals,andmoreWhat iscleaningAcidityWhat isone ofF.A.TT.O.MGlassWhat areone ofthe top 7BonesWhat is onething youshould takeout of foodsFree!CrossContaminationWhat is oneway foodbecomesunsafeWashthemthoroughlyWhat do youhave to do tofruits andvegetablesbefore eatingBiologicalHazardswhat is oneof the manyhazards thatshould beavoidedDry yourhandswith papertowelsWhat do youdo whenwashingyour hands135DegreesWhattempatureshould hotTCS foodsbe kept atBecleanwhat isonehygienebasicWhentouchinga surfaceWhen doyou washyourhandsNewglovesafterbreakwhen isanother timeto put onnew glovesAwayfromfoodWhere doyou storechemicalsOn top ofthe rawmeatWhen thereis raw meatwhere do youput ready-to-eat foods?Vomitingwhat is onesymptomfromfoodborneillnessWashyourhandswellWhat is onething to dobeforehandlingfoods45DegreesWhattempatureshould coldTCS foodsbe kept atNoroVirusWhat areone ofthe big 64HoursHow longcan youkeep single-use gloveson?UsespraysWhat doyou NOTdo whennear foodWhat isone steptocleaningScrapeScrub yourhands andlower armsfor atleast 15secondsWhat isanother thingyou do whenwashingyour handsKilling orreducingpathogenswhat issanitizingFromtrustedSourcesWhereshouldyou getchemicalsRemovingdirt,soil,chemicals,andmoreWhat iscleaningAcidityWhat isone ofF.A.TT.O.MGlassWhat areone ofthe top 7BonesWhat is onething youshould takeout of foodsFree!CrossContaminationWhat is oneway foodbecomesunsafeWashthemthoroughlyWhat do youhave to do tofruits andvegetablesbefore eatingBiologicalHazardswhat is oneof the manyhazards thatshould beavoidedDry yourhandswith papertowelsWhat do youdo whenwashingyour hands135DegreesWhattempatureshould hotTCS foodsbe kept atBecleanwhat isonehygienebasicWhentouchinga surfaceWhen doyou washyourhandsNewglovesafterbreakwhen isanother timeto put onnew glovesAwayfromfoodWhere doyou storechemicalsOn top ofthe rawmeatWhen thereis raw meatwhere do youput ready-to-eat foods?Vomitingwhat is onesymptomfromfoodborneillnessWashyourhandswellWhat is onething to dobeforehandlingfoods45DegreesWhattempatureshould coldTCS foodsbe kept atNoroVirusWhat areone ofthe big 64HoursHow longcan youkeep single-use gloveson?UsespraysWhat doyou NOTdo whennear foodWhat isone steptocleaningScrape

Food Saftey - 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 is another thing you do when washing your hands
    Scrub your hands and lower arms for atleast 15 seconds
  2. what is sanitizing
    Killing or reducing pathogens
  3. Where should you get chemicals
    From trusted Sources
  4. What is cleaning
    Removing dirt,soil,chemicals,and more
  5. What is one of F.A.T T.O.M
    Acidity
  6. What are one of the top 7
    Glass
  7. What is one thing you should take out of foods
    Bones
  8. Free!
  9. What is one way food becomes unsafe
    Cross Contamination
  10. What do you have to do to fruits and vegetables before eating
    Wash them thoroughly
  11. what is one of the many hazards that should be avoided
    Biological Hazards
  12. What do you do when washing your hands
    Dry your hands with paper towels
  13. What tempature should hot TCS foods be kept at
    135 Degrees
  14. what is one hygiene basic
    Be clean
  15. When do you wash your hands
    When touching a surface
  16. when is another time to put on new gloves
    New gloves after break
  17. Where do you store chemicals
    Away from food
  18. When there is raw meat where do you put ready-to-eat foods?
    On top of the raw meat
  19. what is one symptom from foodborne illness
    Vomiting
  20. What is one thing to do before handling foods
    Wash your hands well
  21. What tempature should cold TCS foods be kept at
    45 Degrees
  22. What are one of the big 6
    Noro Virus
  23. How long can you keep single-use gloves on?
    4 Hours
  24. What do you NOT do when near food
    Use sprays
  25. Scrape
    What is one step to cleaning