food,acidity,temperatureWhat doesthe F.A.Tmean infat tom5differentwayshow manyways arethere tothaw foods.Rinse,sanitize,air dry.what arethe last 3steps ofsanitizing.Awayfrom eachother.Where doyou placeraw andcookedfoods?''FoodPoisoning''What isanothername for aFood borneIllnesspurchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?As soonaspossibleWhen doyou needto coolfoods?Wet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour handsto see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchenToxinsWhat can'tbe killed bychilling orcooking?killing or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?BiologicalHazardsWhat is thebiggestthreat tofood saftey?Every timeyou touchsomethingthat is notclean.When doyou needto washyour handsTimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?Apply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.Checkif it isclean.What is thefirst thingyou do whenyou receivefood.Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handsBacteria,Viruses,and FungiWhat doesPathogenshave inthem2 ormoreHow manypeople does ittake for thereto be a foodborn out breakscrapethenwashWhat arethe first twosteps ofsanitizing?rinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.In thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?removingdirt/usuallydone withsoap/warmwater.What iscleaningfood,acidity,temperatureWhat doesthe F.A.Tmean infat tom5differentwayshow manyways arethere tothaw foods.Rinse,sanitize,air dry.what arethe last 3steps ofsanitizing.Awayfrom eachother.Where doyou placeraw andcookedfoods?''FoodPoisoning''What isanothername for aFood borneIllnesspurchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?As soonaspossibleWhen doyou needto coolfoods?Wet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour handsto see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchenToxinsWhat can'tbe killed bychilling orcooking?killing or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?BiologicalHazardsWhat is thebiggestthreat tofood saftey?Every timeyou touchsomethingthat is notclean.When doyou needto washyour handsTimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?Apply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.Checkif it isclean.What is thefirst thingyou do whenyou receivefood.Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handsBacteria,Viruses,and FungiWhat doesPathogenshave inthem2 ormoreHow manypeople does ittake for thereto be a foodborn out breakscrapethenwashWhat arethe first twosteps ofsanitizing?rinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.In thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?removingdirt/usuallydone withsoap/warmwater.What iscleaning

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