ToxinsWhat can'tbe killed bychilling orcooking?Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handsWet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour handsremovingdirt/usuallydone withsoap/warmwater.What iscleaningscrapethenwashWhat arethe first twosteps ofsanitizing?As soonaspossibleWhen doyou needto coolfoods?BiologicalHazardsWhat is thebiggestthreat tofood saftey?In thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?''FoodPoisoning''What isanothername for aFood borneIllnessfood,acidity,temperatureWhat doesthe F.A.Tmean infat tomto see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchen2 ormoreHow manypeople does ittake for thereto be a foodborn out breakrinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.purchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?5differentwayshow manyways arethere tothaw foods.Apply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.Every timeyou touchsomethingthat is notclean.When doyou needto washyour handskilling or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?Rinse,sanitize,air dry.what arethe last 3steps ofsanitizing.Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,Awayfrom eachother.Where doyou placeraw andcookedfoods?Checkif it isclean.What is thefirst thingyou do whenyou receivefood.Bacteria,Viruses,and FungiWhat doesPathogenshave inthemTimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?ToxinsWhat can'tbe killed bychilling orcooking?Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handsWet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour handsremovingdirt/usuallydone withsoap/warmwater.What iscleaningscrapethenwashWhat arethe first twosteps ofsanitizing?As soonaspossibleWhen doyou needto coolfoods?BiologicalHazardsWhat is thebiggestthreat tofood saftey?In thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?''FoodPoisoning''What isanothername for aFood borneIllnessfood,acidity,temperatureWhat doesthe F.A.Tmean infat tomto see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchen2 ormoreHow manypeople does ittake for thereto be a foodborn out breakrinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.purchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?5differentwayshow manyways arethere tothaw foods.Apply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.Every timeyou touchsomethingthat is notclean.When doyou needto washyour handskilling or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?Rinse,sanitize,air dry.what arethe last 3steps ofsanitizing.Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,Awayfrom eachother.Where doyou placeraw andcookedfoods?Checkif it isclean.What is thefirst thingyou do whenyou receivefood.Bacteria,Viruses,and FungiWhat doesPathogenshave inthemTimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?

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. What can't be killed by chilling or cooking?
    Toxins
  2. what is the third step of correctly washing your hands
    Scrub your hands for 15 seconds .
  3. What is the first step of correctly washing your hands
    Wet hands and forearms with warm water.
  4. What is cleaning
    removing dirt/usually done with soap/warm water.
  5. What are the first two steps of sanitizing?
    scrape then wash
  6. When do you need to cool foods?
    As soon as possible
  7. What is the biggest threat to food saftey?
    Biological Hazards
  8. Where do you put the thermometer to check the temperature of foods?
    In the thickest part of the food.
  9. What is another name for a Food borne Illness
    ''Food Poisoning''
  10. What does the F.A.T mean in fat tom
    food, acidity,temperature
  11. What does a food inspector look for in a kitchen
    to see if the kitchen is clean ,safe, and maintained
  12. How many people does it take for there to be a food born out break
    2 or more
  13. what is the fourth step of correctly washing your hands.
    rinse your hands using warm water.
  14. what is 1 way food can be unsafe?
    purchasing food from unapproved sources.
  15. how many ways are there to thaw foods.
    5 different ways
  16. What is the second step of correctly washing your hands.
    Apply a good amount of soap and later
  17. When do you need to wash your hands
    Every time you touch something that is not clean.
  18. What is sanitizing ?
    killing or reducing pathogens to safe levels done with chemicals and very hot water.
  19. what are the last 3 steps of sanitizing.
    Rinse, sanitize, air dry.
  20. What is the final step of correctly washing your hands,
    Dry your hands with a paper towel
  21. Where do you place raw and cooked foods?
    Away from each other.
  22. What is the first thing you do when you receive food.
    Check if it is clean.
  23. What does Pathogens have in them
    Bacteria,Viruses, and Fungi
  24. What does the T.O.M mean in Fat tom?
    Time Oxygen,Moisture