Why shouldyou havetwo differentcuttingboards?One for meat andone for veggies toavoid crosscontamination,etc.What isfood-borneillness?Contaminatedfood,(foodpoisoning).What aresomephysicalhazards?Metal,dirt,hair,finger nails,bandaids,glassWhat aresome signsof foodpoisoning?Yellow skin oreyes,vomiting,restless orweakness.Where shouldyou washyour handswhen cookingwith food?Adesignatedwashingarea.How willbacteriaget to yourfood?Bacteria willgo to the foodif left out ornot at the righttemperature.What aresomepathagizes?Parasite,germs,bacteria,toxins orpoisons,fungi.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 aresomeTCSfood?Tacos,eggs,meat,milksteak,pizza.Can youputchemicalsby foods?NOO!How oftenshould youchange yourgloves whencooking withfood?Every4hours.What isthe dirtiestpart ofyour body?Yourhands!Whatdoes FATTOMstand for?Food,Acidity,Temperature,Time,Oxygen,Moisture.What istime &temperatureabuse?Keep hotfoodshot,coldfoods cold.Shouldyou cookwhensick?No,the foodwill getcontaminated.What doTCS foodstand for?TacosWhat is afood-borneoutbreak?Morecontaminatedor food isn'tcooked &handled right.Can you putraw foodswith cookedfoods?No youcan't!Howshouldyou pickup ice?With ascooper.Can foodhavegerms?OFCOURSE!!!How canraw foodsbeunsafe?Notknowingwhere theycame from.Can rawchicken bewith otherfood ortouching hair?No,no,no,andno.Why shouldyou havetwo differentcuttingboards?One for meat andone for veggies toavoid crosscontamination,etc.What isfood-borneillness?Contaminatedfood,(foodpoisoning).What aresomephysicalhazards?Metal,dirt,hair,finger nails,bandaids,glassWhat aresome signsof foodpoisoning?Yellow skin oreyes,vomiting,restless orweakness.Where shouldyou washyour handswhen cookingwith food?Adesignatedwashingarea.How willbacteriaget to yourfood?Bacteria willgo to the foodif left out ornot at the righttemperature.What aresomepathagizes?Parasite,germs,bacteria,toxins orpoisons,fungi.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 aresomeTCSfood?Tacos,eggs,meat,milksteak,pizza.Can youputchemicalsby foods?NOO!How oftenshould youchange yourgloves whencooking withfood?Every4hours.What isthe dirtiestpart ofyour body?Yourhands!Whatdoes FATTOMstand for?Food,Acidity,Temperature,Time,Oxygen,Moisture.What istime &temperatureabuse?Keep hotfoodshot,coldfoods cold.Shouldyou cookwhensick?No,the foodwill getcontaminated.What doTCS foodstand for?TacosWhat is afood-borneoutbreak?Morecontaminatedor food isn'tcooked &handled right.Can you putraw foodswith cookedfoods?No youcan't!Howshouldyou pickup ice?With ascooper.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. One for meat and one for veggies to avoid cross contamination,etc.
    Why should you have two different cutting boards?
  2. Contaminated food,(food poisoning).
    What is food-borne illness?
  3. Metal, dirt,hair, finger nails, bandaids,glass
    What are some physical hazards?
  4. Yellow skin or eyes,vomiting, restless or weakness.
    What are some signs of food poisoning?
  5. A designated washing area.
    Where should you wash your hands when cooking with food?
  6. Bacteria will go to the food if left out or not at the right temperature.
    How will bacteria get to your food?
  7. Parasite, germs, bacteria, toxins or poisons,fungi.
    What are some pathagizes?
  8. Bacteria, viruses, parasites, germs.
    What are some biological hazards?
  9. Tying back long hair,wearing a hairnet,& keeping nails trimmed.
    How do you prevent physical hazards?
  10. Food-to-food, equipment-to-food, people-to-food.
    What are 3 types of cross contamination?
  11. Tacos,eggs, meat,milk steak,pizza.
    What are some TCS food?
  12. NOO!
    Can you put chemicals by foods?
  13. Every 4 hours.
    How often should you change your gloves when cooking with food?
  14. Your hands!
    What is the dirtiest part of your body?
  15. Food, Acidity, Temperature, Time, Oxygen, Moisture.
    What does FAT TOM stand for?
  16. Keep hot foods hot,cold foods cold.
    What is time & temperature abuse?
  17. No,the food will get contaminated.
    Should you cook when sick?
  18. Tacos
    What do TCS food stand for?
  19. More contaminated or food isn't cooked & handled right.
    What is a food-borne outbreak?
  20. No you can't!
    Can you put raw foods with cooked foods?
  21. With a scooper.
    How should you pick up ice?
  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?