Vomitingwhat is onesymptomfromfoodborneillnessFromtrustedSourcesWhereshouldyou getchemicalsKilling orreducingpathogenswhat issanitizingCrossContaminationWhat is oneway foodbecomesunsafeAwayfromfoodWhere doyou storechemicalsAcidityWhat isone ofF.A.TT.O.MFree!BonesWhat is onething youshould takeout of foodsWhentouchinga surfaceWhen doyou washyourhandsWashyourhandswellWhat is onething to dobeforehandlingfoodsNoroVirusWhat areone ofthe big 6Newglovesafterbreakwhen isanother timeto put onnew gloves135DegreesWhattempatureshould hotTCS foodsbe kept atScrub yourhands andlower armsfor atleast 15secondsWhat isanother thingyou do whenwashingyour handsBiologicalHazardswhat is oneof the manyhazards thatshould beavoidedWhat isone steptocleaningScrapeRemovingdirt,soil,chemicals,andmoreWhat iscleaningGlassWhat areone ofthe top 7UsespraysWhat doyou NOTdo whennear food45DegreesWhattempatureshould coldTCS foodsbe kept atWashthemthoroughlyWhat do youhave to do tofruits andvegetablesbefore eatingOn top ofthe rawmeatWhen thereis raw meatwhere do youput ready-to-eat foods?Becleanwhat isonehygienebasicDry yourhandswith papertowelsWhat do youdo whenwashingyour hands4HoursHow longcan youkeep single-use gloveson?Vomitingwhat is onesymptomfromfoodborneillnessFromtrustedSourcesWhereshouldyou getchemicalsKilling orreducingpathogenswhat issanitizingCrossContaminationWhat is oneway foodbecomesunsafeAwayfromfoodWhere doyou storechemicalsAcidityWhat isone ofF.A.TT.O.MFree!BonesWhat is onething youshould takeout of foodsWhentouchinga surfaceWhen doyou washyourhandsWashyourhandswellWhat is onething to dobeforehandlingfoodsNoroVirusWhat areone ofthe big 6Newglovesafterbreakwhen isanother timeto put onnew gloves135DegreesWhattempatureshould hotTCS foodsbe kept atScrub yourhands andlower armsfor atleast 15secondsWhat isanother thingyou do whenwashingyour handsBiologicalHazardswhat is oneof the manyhazards thatshould beavoidedWhat isone steptocleaningScrapeRemovingdirt,soil,chemicals,andmoreWhat iscleaningGlassWhat areone ofthe top 7UsespraysWhat doyou NOTdo whennear food45DegreesWhattempatureshould coldTCS foodsbe kept atWashthemthoroughlyWhat do youhave to do tofruits andvegetablesbefore eatingOn top ofthe rawmeatWhen thereis raw meatwhere do youput ready-to-eat foods?Becleanwhat isonehygienebasicDry yourhandswith papertowelsWhat do youdo whenwashingyour hands4HoursHow longcan youkeep single-use gloveson?

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