''FoodPoisoning''What isanothername for aFood borneIllness5differentwayshow manyways arethere tothaw foods.As soonaspossibleWhen doyou needto coolfoods?scrapethenwashWhat arethe first twosteps ofsanitizing?ToxinsWhat can'tbe killed bychilling orcooking?Bacteria,Viruses,and FungiWhat doesPathogenshave inthemto see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchenpurchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?Rinse,sanitize,air dry.what arethe last 3steps ofsanitizing.TimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?Wet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour handsCheckif it isclean.What is thefirst thingyou do whenyou receivefood.2 ormoreHow manypeople does ittake for thereto be a foodborn out breakBiologicalHazardsWhat is thebiggestthreat tofood saftey?removingdirt/usuallydone withsoap/warmwater.What iscleaningfood,acidity,temperatureWhat doesthe F.A.Tmean infat tomAwayfrom eachother.Where doyou placeraw andcookedfoods?Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handsEvery timeyou touchsomethingthat is notclean.When doyou needto washyour handskilling or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?In thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,Apply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.rinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.''FoodPoisoning''What isanothername for aFood borneIllness5differentwayshow manyways arethere tothaw foods.As soonaspossibleWhen doyou needto coolfoods?scrapethenwashWhat arethe first twosteps ofsanitizing?ToxinsWhat can'tbe killed bychilling orcooking?Bacteria,Viruses,and FungiWhat doesPathogenshave inthemto see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchenpurchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?Rinse,sanitize,air dry.what arethe last 3steps ofsanitizing.TimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?Wet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour handsCheckif it isclean.What is thefirst thingyou do whenyou receivefood.2 ormoreHow manypeople does ittake for thereto be a foodborn out breakBiologicalHazardsWhat is thebiggestthreat tofood saftey?removingdirt/usuallydone withsoap/warmwater.What iscleaningfood,acidity,temperatureWhat doesthe F.A.Tmean infat tomAwayfrom eachother.Where doyou placeraw andcookedfoods?Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handsEvery timeyou touchsomethingthat is notclean.When doyou needto washyour handskilling or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?In thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,Apply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.rinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.

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