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

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