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

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