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