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

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. Tying back long hair,wearing a hairnet,& keeping nails trimmed.
    How do you prevent physical hazards?
  2. With a scooper.
    How should you pick up ice?
  3. More contaminated or food isn't cooked & handled right.
    What is a food-borne outbreak?
  4. Parasite, germs, bacteria, toxins or poisons,fungi.
    What are some pathagizes?
  5. Not knowing where they came from.
    How can raw foods be unsafe?
  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. Tacos
    What do TCS food stand for?
  9. Every 4 hours.
    How often should you change your gloves when cooking with food?
  10. Food, Acidity, Temperature, Time, Oxygen, Moisture.
    What does FAT TOM stand for?
  11. One for meat and one for veggies to avoid cross contamination,etc.
    Why should you have two different cutting boards?
  12. Metal, dirt,hair, finger nails, bandaids,glass
    What are some physical hazards?
  13. Your hands!
    What is the dirtiest part of your body?
  14. Keep hot foods hot,cold foods cold.
    What is time & temperature abuse?
  15. Tacos,eggs, meat,milk steak,pizza.
    What are some TCS food?
  16. No,the food will get contaminated.
    Should you cook when sick?
  17. A designated washing area.
    Where should you wash your hands when cooking with food?
  18. Bacteria will go to the food if left out or not at the right temperature.
    How will bacteria get to your food?
  19. No you can't!
    Can you put raw foods with cooked foods?
  20. Contaminated food,(food poisoning).
    What is food-borne illness?
  21. NOO!
    Can you put chemicals by foods?
  22. Food-to-food, equipment-to-food, people-to-food.
    What are 3 types of cross contamination?
  23. No,no,no,and no.
    Can raw chicken be with other food or touching hair?
  24. OF COURSE!!!
    Can food have germs?