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

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