to see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchenCheckif it isclean.What is thefirst thingyou do whenyou receivefood.In thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?rinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,killing or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?BiologicalHazardsWhat is thebiggestthreat tofood saftey?TimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?Apply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.purchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?ToxinsWhat can'tbe killed bychilling orcooking?Bacteria,Viruses,and FungiWhat doesPathogenshave inthem2 ormoreHow manypeople does ittake for thereto be a foodborn out breakfood,acidity,temperatureWhat doesthe F.A.Tmean infat tomEvery timeyou touchsomethingthat is notclean.When doyou needto washyour handsWet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour hands''FoodPoisoning''What isanothername for aFood borneIllnessscrapethenwashWhat arethe first twosteps ofsanitizing?removingdirt/usuallydone withsoap/warmwater.What iscleaningAwayfrom eachother.Where doyou placeraw andcookedfoods?As soonaspossibleWhen doyou needto coolfoods?5differentwayshow manyways arethere tothaw foods.Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handsRinse,sanitize,air dry.what arethe last 3steps ofsanitizing.to see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchenCheckif it isclean.What is thefirst thingyou do whenyou receivefood.In thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?rinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,killing or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?BiologicalHazardsWhat is thebiggestthreat tofood saftey?TimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?Apply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.purchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?ToxinsWhat can'tbe killed bychilling orcooking?Bacteria,Viruses,and FungiWhat doesPathogenshave inthem2 ormoreHow manypeople does ittake for thereto be a foodborn out breakfood,acidity,temperatureWhat doesthe F.A.Tmean infat tomEvery timeyou touchsomethingthat is notclean.When doyou needto washyour handsWet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour hands''FoodPoisoning''What isanothername for aFood borneIllnessscrapethenwashWhat arethe first twosteps ofsanitizing?removingdirt/usuallydone withsoap/warmwater.What iscleaningAwayfrom eachother.Where doyou placeraw andcookedfoods?As soonaspossibleWhen doyou needto coolfoods?5differentwayshow manyways arethere tothaw foods.Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handsRinse,sanitize,air dry.what arethe last 3steps ofsanitizing.

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.


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