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

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