Uncookedfoods don'tleak on topof ready toeat foods.The shelvingfor therefridgeratorsare so__.Sealedorcovered.Any food inthe fridgeneeds tobe___In the centeror thethickest partof the food.Where in the fooddoes thethermometer needto be inserted toget the correcttemperature?Onlyonce.How manytimes canfood bereheated?Your handsshould beplaced onthe bottom ofthe plate.Where shouldyour hands bewhen servinga plate offood?Their owncertaintemperature.You shouldcook certainfoods towhattemperature.They makesure foodfacility;s areclean,safe, andproperlymaintained.What is alocal healthinspector'sjob?Glass, metal,dirt, jewlery,band-aids,fingernails,and hair.What aresome mainphysicalhazards?Identifyforeignobjects thatcan get intofood.1 way topreventphysicalhazards?Includes:Bacteria,viruses, andparasites.What doesbiologicalhazardsinclude?Purchase allchemicalsfromapprovedsources.1 way topreventChemicalHazards?it is a bacteriafromcontaminatedmeat and notcooking themeat enough.What isE.coli?Washinghandsconstantly.One wayto keepfoodsafe?Thekitchencounter.Whereshould younever thawfood on?Sanitizing iskilling orreducingpathogens tosafe levels.What issanitizing?They beginfromcontaminatedfood/ foodpoisoning.What dofoodborneillnessesbegin from?Vomiting,severe stomachcramps,diarrhea, afever, nausea,JaundiceWhat aresomesymptoms offoodillnesses.135degreesor above.Hot foodsstay at whattemperatureor above?When differentfoods arealternatingbetween a coldor hot area.What isTime andTemperatureAbuse?41degreesor below.Cold foodsstay at whattemperatureand below?When 2 or morepeople get sickfrom eating thesame food fromthe samelocation.What is afoodborneoutbreak?Place foodunder coldrunningwater.1 wayto thawfoodHealthypeople.What typeof peopleare least toget sick?Pathogenscan growand makepeople sick.What canpathogensdo?Uncookedfoods don'tleak on topof ready toeat foods.The shelvingfor therefridgeratorsare so__.Sealedorcovered.Any food inthe fridgeneeds tobe___In the centeror thethickest partof the food.Where in the fooddoes thethermometer needto be inserted toget the correcttemperature?Onlyonce.How manytimes canfood bereheated?Your handsshould beplaced onthe bottom ofthe plate.Where shouldyour hands bewhen servinga plate offood?Their owncertaintemperature.You shouldcook certainfoods towhattemperature.They makesure foodfacility;s areclean,safe, andproperlymaintained.What is alocal healthinspector'sjob?Glass, metal,dirt, jewlery,band-aids,fingernails,and hair.What aresome mainphysicalhazards?Identifyforeignobjects thatcan get intofood.1 way topreventphysicalhazards?Includes:Bacteria,viruses, andparasites.What doesbiologicalhazardsinclude?Purchase allchemicalsfromapprovedsources.1 way topreventChemicalHazards?it is a bacteriafromcontaminatedmeat and notcooking themeat enough.What isE.coli?Washinghandsconstantly.One wayto keepfoodsafe?Thekitchencounter.Whereshould younever thawfood on?Sanitizing iskilling orreducingpathogens tosafe levels.What issanitizing?They beginfromcontaminatedfood/ foodpoisoning.What dofoodborneillnessesbegin from?Vomiting,severe stomachcramps,diarrhea, afever, nausea,JaundiceWhat aresomesymptoms offoodillnesses.135degreesor above.Hot foodsstay at whattemperatureor above?When differentfoods arealternatingbetween a coldor hot area.What isTime andTemperatureAbuse?41degreesor below.Cold foodsstay at whattemperatureand below?When 2 or morepeople get sickfrom eating thesame food fromthe samelocation.What is afoodborneoutbreak?Place foodunder coldrunningwater.1 wayto thawfoodHealthypeople.What typeof peopleare least toget sick?Pathogenscan growand makepeople sick.What canpathogensdo?

Food Safety - 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. The shelving for the refridgerators are so__.
    Uncooked foods don't leak on top of ready to eat foods.
  2. Any food in the fridge needs to be___
    Sealed or covered.
  3. Where in the food does the thermometer need to be inserted to get the correct temperature?
    In the center or the thickest part of the food.
  4. How many times can food be reheated?
    Only once.
  5. Where should your hands be when serving a plate of food?
    Your hands should be placed on the bottom of the plate.
  6. You should cook certain foods to what temperature.
    Their own certain temperature.
  7. What is a local health inspector's job?
    They make sure food facility;s are clean,safe, and properly maintained.
  8. What are some main physical hazards?
    Glass, metal, dirt, jewlery, band-aids, fingernails, and hair.
  9. 1 way to prevent physical hazards?
    Identify foreign objects that can get into food.
  10. What does biological hazards include?
    Includes: Bacteria, viruses, and parasites.
  11. 1 way to prevent Chemical Hazards?
    Purchase all chemicals from approved sources.
  12. What is E.coli?
    it is a bacteria from contaminated meat and not cooking the meat enough.
  13. One way to keep food safe?
    Washing hands constantly.
  14. Where should you never thaw food on?
    The kitchen counter.
  15. What is sanitizing?
    Sanitizing is killing or reducing pathogens to safe levels.
  16. What do foodborne illnesses begin from?
    They begin from contaminated food/ food poisoning.
  17. What are some symptoms of food illnesses.
    Vomiting, severe stomach cramps, diarrhea, a fever, nausea, Jaundice
  18. Hot foods stay at what temperature or above?
    135 degrees or above.
  19. What is Time and Temperature Abuse?
    When different foods are alternating between a cold or hot area.
  20. Cold foods stay at what temperature and below?
    41 degrees or below.
  21. What is a foodborne outbreak?
    When 2 or more people get sick from eating the same food from the same location.
  22. 1 way to thaw food
    Place food under cold running water.
  23. What type of people are least to get sick?
    Healthy people.
  24. What can pathogens do?
    Pathogens can grow and make people sick.