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

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