(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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Hand Sanitizer and gloves.
What two main things do NOT replace hand washing?
The process of food from receiving to serving.
What is the flow of food?
E. coli, Salmonella, Norovirus, Hepatitis, shigella, monodi
What are the 6 main types of food poisoning?
Physical hazards
Hair and jewelry are both examples of what?
4 hours
How long can you wear a single pair of gloves?
2 or more people
What is considered a foodborne outbreak?
Children, elderly, sick, immuno compromise
what groups of people are at higher risk to food disease?
cleaning involves soap and warm water. Sanitizing goes a little farther using hot water and chemicals.
What is the difference between cleaning and sanitizing?
135 degrees fahrenheit
How hot do hot TCS foods have to stay?
Moisture
What makes bacteria grow faster?
From uncooked food and bacteria
How do you get E. coli?
Thaw, cook, serve
What does TCS stand for?
Your face and hair
what do you want to avoid touching while cooking?
To make sure the facility is clean, safe, and properly maintained.
What is a food inspector's job?
Diarrhea, yellow skin, nausea, Jandus, stomach cramps, vomiting.
What are the main side effects of food poisoning?
Food, acidity, temperature, time, oxygen, and moisture.
What does FAT TOM stand for?
To avoid cross- contamination
Why do you need separate sinks for hand washing and dishwashing?
125-70 degrees fahrenheit
What temperature is considered the food danger zone?
Toxins
What is the byproduct of bacteria?
From eating raw poultry and raw eggs.
How do you get salmonella?
0-7 PH
What acidity level does bacteria like?
41 degrees fahrenheit
How cold do cold TCS foods have to stay?
Biohazards, physical hazards, chemical hazards and cross-contamination.
What are the 4 ways to contaminate food?
4 Hours
What is the max time food can be in the temperature danger zone?
