scrapethenwashWhat arethe first twosteps ofsanitizing?Rinse,sanitize,air dry.what arethe last 3steps ofsanitizing.As soonaspossibleWhen doyou needto coolfoods?Every timeyou touchsomethingthat is notclean.When doyou needto washyour hands2 ormoreHow manypeople does ittake for thereto be a foodborn out breakto see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchenAwayfrom eachother.Where doyou placeraw andcookedfoods?rinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.BiologicalHazardsWhat is thebiggestthreat tofood saftey?''FoodPoisoning''What isanothername for aFood borneIllness5differentwayshow manyways arethere tothaw foods.Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,TimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?purchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handsfood,acidity,temperatureWhat doesthe F.A.Tmean infat tomApply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.In thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?Wet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour handsremovingdirt/usuallydone withsoap/warmwater.What iscleaningBacteria,Viruses,and FungiWhat doesPathogenshave inthemkilling or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?ToxinsWhat can'tbe killed bychilling orcooking?Checkif it isclean.What is thefirst thingyou do whenyou receivefood.scrapethenwashWhat arethe first twosteps ofsanitizing?Rinse,sanitize,air dry.what arethe last 3steps ofsanitizing.As soonaspossibleWhen doyou needto coolfoods?Every timeyou touchsomethingthat is notclean.When doyou needto washyour hands2 ormoreHow manypeople does ittake for thereto be a foodborn out breakto see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchenAwayfrom eachother.Where doyou placeraw andcookedfoods?rinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.BiologicalHazardsWhat is thebiggestthreat tofood saftey?''FoodPoisoning''What isanothername for aFood borneIllness5differentwayshow manyways arethere tothaw foods.Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,TimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?purchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handsfood,acidity,temperatureWhat doesthe F.A.Tmean infat tomApply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.In thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?Wet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour handsremovingdirt/usuallydone withsoap/warmwater.What iscleaningBacteria,Viruses,and FungiWhat doesPathogenshave inthemkilling or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?ToxinsWhat can'tbe killed bychilling orcooking?Checkif it isclean.What is thefirst thingyou do whenyou receivefood.

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