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

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