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