(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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Avoid using, spraying, or sanitizing while food is being prepared or consumed.
What are four Chemical Hazard Tips to be followed? #2
Food Poisoning.
What is foodborne illness commonly referred to?
Purchasing food from unapproved vendors/sources.
What are 5 common ways food can become dangerous? #1
Always follow the manufacturer's directions when using chemicals.
What are four Chemical Hazard Tips to be followed? #4
Beef, Pork, Milk, Cheese, Sliced Melon, Salads, and Cooked Rice.
What are some examples of TCS Foods?
Time and Temperature Control for Safety.
What does TCS stand for?
Preparing foods at unapproved locations.
What are 5 common ways food can become dangerous? #2
Purchase all chemicals from approved sources.
What are four Chemical Hazard Tips to be followed? #1
Cross-Contamination. Can happen by mixing raw foods with ready-to-go foods.
What are 5 common ways food can become dangerous? #5
Includes germs like bacteria, viruses, and pathogens.
What is a Biological Hazard?
About 3,000 people die from foodborne illness.
About how many people die from foodborne illness?
TCS foods are more sensitive to bacteria.
Why are TCS foods considered TCS foods instead of just regular food?
2 or more people getting sick from eating contaminated food from the same location.
What is a foodborne outbreak?
You, the food handler. Can be prevented by practicing good hygiene.
What are 5 common ways food can become dangerous? #4
Food, Acidity, Temperature, Time, Oxygen, and Moisture.
What does Fat Tom stand for?
A Physical Hazard is anything that can physically hurt the consumer. Such as: Glass, Metal, and Bones.
What is a Physical Hazard?
Time and temperature abuse.
What are 5 common ways food can become dangerous? #3
Store all chemicals separate and away from all food to avoid risk of contamination.
What are four Chemical Hazard Tips to be followed? #3
Any illness resulting from eating contaminated food (food poisoning).
What is a foodborne illness?
Hot: 135°F
Cold: 41°F
At what temperature do hot and cold foods need to be at?
By closely inspecting food before serving.
How do you prevent Physical Hazards?
About 48 million people get sick from foodborne illness.
About how many people get sick of foodborne illness?
Cross-Contamination is food that "crosses" or transfers with a food hazard.
What is Cross-Contamination?
Biological, Chemical, Physical, and Cross-Contamination.
What hazards can food become dangerous through?
