Can youputchemicalsby foods?NOO!Where shouldyou washyour handswhen cookingwith food?Adesignatedwashingarea.What aresomephysicalhazards?Metal,dirt,hair,finger nails,bandaids,glassWhat aresomepathagizes?Parasite,germs,bacteria,toxins orpoisons,fungi.Howshouldyou pickup ice?With ascooper.What isfood-borneillness?Contaminatedfood,(foodpoisoning).What aresomebiologicalhazards?Bacteria,viruses,parasites,germs.What aresome signsof foodpoisoning?Yellow skin oreyes,vomiting,restless orweakness.How oftenshould youchange yourgloves whencooking withfood?Every4hours.What are 3types of crosscontamination?Food-to-food,equipment-to-food,people-to-food.What is afood-borneoutbreak?Morecontaminatedor food isn'tcooked &handled right.Can rawchicken bewith otherfood ortouching hair?No,no,no,andno.How do youpreventphysicalhazards?Tying back longhair,wearing ahairnet,&keeping nailstrimmed.What aresomeTCSfood?Tacos,eggs,meat,milksteak,pizza.Can foodhavegerms?OFCOURSE!!!How canraw foodsbeunsafe?Notknowingwhere theycame from.Shouldyou cookwhensick?No,the foodwill getcontaminated.Can you putraw foodswith cookedfoods?No youcan't!What istime &temperatureabuse?Keep hotfoodshot,coldfoods cold.Why shouldyou havetwo differentcuttingboards?One for meat andone for veggies toavoid crosscontamination,etc.How willbacteriaget to yourfood?Bacteria willgo to the foodif left out ornot at the righttemperature.Whatdoes FATTOMstand for?Food,Acidity,Temperature,Time,Oxygen,Moisture.What isthe dirtiestpart ofyour body?Yourhands!What doTCS foodstand for?TacosCan youputchemicalsby foods?NOO!Where shouldyou washyour handswhen cookingwith food?Adesignatedwashingarea.What aresomephysicalhazards?Metal,dirt,hair,finger nails,bandaids,glassWhat aresomepathagizes?Parasite,germs,bacteria,toxins orpoisons,fungi.Howshouldyou pickup ice?With ascooper.What isfood-borneillness?Contaminatedfood,(foodpoisoning).What aresomebiologicalhazards?Bacteria,viruses,parasites,germs.What aresome signsof foodpoisoning?Yellow skin oreyes,vomiting,restless orweakness.How oftenshould youchange yourgloves whencooking withfood?Every4hours.What are 3types of crosscontamination?Food-to-food,equipment-to-food,people-to-food.What is afood-borneoutbreak?Morecontaminatedor food isn'tcooked &handled right.Can rawchicken bewith otherfood ortouching hair?No,no,no,andno.How do youpreventphysicalhazards?Tying back longhair,wearing ahairnet,&keeping nailstrimmed.What aresomeTCSfood?Tacos,eggs,meat,milksteak,pizza.Can foodhavegerms?OFCOURSE!!!How canraw foodsbeunsafe?Notknowingwhere theycame from.Shouldyou cookwhensick?No,the foodwill getcontaminated.Can you putraw foodswith cookedfoods?No youcan't!What istime &temperatureabuse?Keep hotfoodshot,coldfoods cold.Why shouldyou havetwo differentcuttingboards?One for meat andone for veggies toavoid crosscontamination,etc.How willbacteriaget to yourfood?Bacteria willgo to the foodif left out ornot at the righttemperature.Whatdoes FATTOMstand for?Food,Acidity,Temperature,Time,Oxygen,Moisture.What isthe dirtiestpart ofyour body?Yourhands!What doTCS foodstand for?Tacos

Food-Safety 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. NOO!
    Can you put chemicals by foods?
  2. A designated washing area.
    Where should you wash your hands when cooking with food?
  3. Metal, dirt,hair, finger nails, bandaids,glass
    What are some physical hazards?
  4. Parasite, germs, bacteria, toxins or poisons,fungi.
    What are some pathagizes?
  5. With a scooper.
    How should you pick up ice?
  6. Contaminated food,(food poisoning).
    What is food-borne illness?
  7. Bacteria, viruses, parasites, germs.
    What are some biological hazards?
  8. Yellow skin or eyes,vomiting, restless or weakness.
    What are some signs of food poisoning?
  9. Every 4 hours.
    How often should you change your gloves when cooking with food?
  10. Food-to-food, equipment-to-food, people-to-food.
    What are 3 types of cross contamination?
  11. More contaminated or food isn't cooked & handled right.
    What is a food-borne outbreak?
  12. No,no,no,and no.
    Can raw chicken be with other food or touching hair?
  13. Tying back long hair,wearing a hairnet,& keeping nails trimmed.
    How do you prevent physical hazards?
  14. Tacos,eggs, meat,milk steak,pizza.
    What are some TCS food?
  15. OF COURSE!!!
    Can food have germs?
  16. Not knowing where they came from.
    How can raw foods be unsafe?
  17. No,the food will get contaminated.
    Should you cook when sick?
  18. No you can't!
    Can you put raw foods with cooked foods?
  19. Keep hot foods hot,cold foods cold.
    What is time & temperature abuse?
  20. One for meat and one for veggies to avoid cross contamination,etc.
    Why should you have two different cutting boards?
  21. Bacteria will go to the food if left out or not at the right temperature.
    How will bacteria get to your food?
  22. Food, Acidity, Temperature, Time, Oxygen, Moisture.
    What does FAT TOM stand for?
  23. Your hands!
    What is the dirtiest part of your body?
  24. Tacos
    What do TCS food stand for?