They makesure kitchensare safe,cleanand properlymaintainedWhat dohealthinspectorsdoSalmonellaWhat isone ofthe big 6OnceHow manytimes canyou reheatsomethingBacteriaWhat isonebiologicalhazardThermometerWhat is theonly way tomeasurefoodtemperature41DegreesCold foodsshould beserved atwhattemperature135DegreesHot foodsshould beserved atwhattemperatureApprovedsourcesWhereshould youbuy yourchemicalproducts fromAny illnessresulting fromcontaminatedfoodWhat arefoodborneillnessesThebottomWhereshould youhold dishesfromWashyourhandsWhat shouldyou do everytime youtouchsomethingRaw meatand anyother typeof foodWhat twothingsdon'ttouchEvery4 hoursHow oftenshould youchangeyour glovesWarmWhattemperatureshould thewater be whenyou wash yourhandsSprayingchemicalproductsaround foodWhatshouldyou avoiddoingRemovejewelryWhatshould youdo beforecookingHairWhat is one ofthe mostcommonthings thatend up in foodMeats,Yogurts,andCheeseWhatfoods getyou themost sickEggWhat isone TCSfoodPapertowelsWhatshould youdry yourhands withHygieneWhat mustyou practicewhenworking withfoodAwayfromfoodWhereshouldyou storechemicalsFeverWhat is onesymptom offoodborneillnessCross-contaminationWhatsone wayfood isun-safeThey makesure kitchensare safe,cleanand properlymaintainedWhat dohealthinspectorsdoSalmonellaWhat isone ofthe big 6OnceHow manytimes canyou reheatsomethingBacteriaWhat isonebiologicalhazardThermometerWhat is theonly way tomeasurefoodtemperature41DegreesCold foodsshould beserved atwhattemperature135DegreesHot foodsshould beserved atwhattemperatureApprovedsourcesWhereshould youbuy yourchemicalproducts fromAny illnessresulting fromcontaminatedfoodWhat arefoodborneillnessesThebottomWhereshould youhold dishesfromWashyourhandsWhat shouldyou do everytime youtouchsomethingRaw meatand anyother typeof foodWhat twothingsdon'ttouchEvery4 hoursHow oftenshould youchangeyour glovesWarmWhattemperatureshould thewater be whenyou wash yourhandsSprayingchemicalproductsaround foodWhatshouldyou avoiddoingRemovejewelryWhatshould youdo beforecookingHairWhat is one ofthe mostcommonthings thatend up in foodMeats,Yogurts,andCheeseWhatfoods getyou themost sickEggWhat isone TCSfoodPapertowelsWhatshould youdry yourhands withHygieneWhat mustyou practicewhenworking withfoodAwayfromfoodWhereshouldyou storechemicalsFeverWhat is onesymptom offoodborneillnessCross-contaminationWhatsone wayfood isun-safe

Bingo - 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 do health inspectors do
    They make sure kitchens are safe,clean and properly maintained
  2. What is one of the big 6
    Salmonella
  3. How many times can you reheat something
    Once
  4. What is one biological hazard
    Bacteria
  5. What is the only way to measure food temperature
    Thermometer
  6. Cold foods should be served at what temperature
    41 Degrees
  7. Hot foods should be served at what temperature
    135 Degrees
  8. Where should you buy your chemical products from
    Approved sources
  9. What are foodborne illnesses
    Any illness resulting from contaminated food
  10. Where should you hold dishes from
    The bottom
  11. What should you do every time you touch something
    Wash your hands
  12. What two things don't touch
    Raw meat and any other type of food
  13. How often should you change your gloves
    Every 4 hours
  14. What temperature should the water be when you wash your hands
    Warm
  15. What should you avoid doing
    Spraying chemical products around food
  16. What should you do before cooking
    Remove jewelry
  17. What is one of the most common things that end up in food
    Hair
  18. What foods get you the most sick
    Meats, Yogurts,and Cheese
  19. What is one TCS food
    Egg
  20. What should you dry your hands with
    Paper towels
  21. What must you practice when working with food
    Hygiene
  22. Where should you store chemicals
    Away from food
  23. What is one symptom of foodborne illness
    Fever
  24. Whats one way food is un-safe
    Cross-contamination