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

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