TimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?Checkif it isclean.What is thefirst thingyou do whenyou receivefood.food,acidity,temperatureWhat doesthe F.A.Tmean infat tomRinse,sanitize,air dry.what arethe last 3steps ofsanitizing.Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,2 ormoreHow manypeople does ittake for thereto be a foodborn out breakScrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handspurchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?BiologicalHazardsWhat is thebiggestthreat tofood saftey?to see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchenToxinsWhat can'tbe killed bychilling orcooking?removingdirt/usuallydone withsoap/warmwater.What iscleaningIn thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?Bacteria,Viruses,and FungiWhat doesPathogenshave inthem''FoodPoisoning''What isanothername for aFood borneIllnesskilling or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?Apply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.Every timeyou touchsomethingthat is notclean.When doyou needto washyour handsWet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour hands5differentwayshow manyways arethere tothaw foods.scrapethenwashWhat arethe first twosteps ofsanitizing?Awayfrom eachother.Where doyou placeraw andcookedfoods?As soonaspossibleWhen doyou needto coolfoods?rinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.TimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?Checkif it isclean.What is thefirst thingyou do whenyou receivefood.food,acidity,temperatureWhat doesthe F.A.Tmean infat tomRinse,sanitize,air dry.what arethe last 3steps ofsanitizing.Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,2 ormoreHow manypeople does ittake for thereto be a foodborn out breakScrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handspurchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?BiologicalHazardsWhat is thebiggestthreat tofood saftey?to see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchenToxinsWhat can'tbe killed bychilling orcooking?removingdirt/usuallydone withsoap/warmwater.What iscleaningIn thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?Bacteria,Viruses,and FungiWhat doesPathogenshave inthem''FoodPoisoning''What isanothername for aFood borneIllnesskilling or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?Apply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.Every timeyou touchsomethingthat is notclean.When doyou needto washyour handsWet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour hands5differentwayshow manyways arethere tothaw foods.scrapethenwashWhat arethe first twosteps ofsanitizing?Awayfrom eachother.Where doyou placeraw andcookedfoods?As soonaspossibleWhen doyou needto coolfoods?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 does the T.O.M mean in Fat tom?
    Time Oxygen,Moisture
  2. What is the first thing you do when you receive food.
    Check if it is clean.
  3. What does the F.A.T mean in fat tom
    food, acidity,temperature
  4. what are the last 3 steps of sanitizing.
    Rinse, sanitize, air dry.
  5. What is the final step of correctly washing your hands,
    Dry your hands with a paper towel
  6. How many people does it take for there to be a food born out break
    2 or more
  7. what is the third step of correctly washing your hands
    Scrub your hands for 15 seconds .
  8. what is 1 way food can be unsafe?
    purchasing food from unapproved sources.
  9. What is the biggest threat to food saftey?
    Biological Hazards
  10. What does a food inspector look for in a kitchen
    to see if the kitchen is clean ,safe, and maintained
  11. What can't be killed by chilling or cooking?
    Toxins
  12. What is cleaning
    removing dirt/usually done with soap/warm water.
  13. Where do you put the thermometer to check the temperature of foods?
    In the thickest part of the food.
  14. What does Pathogens have in them
    Bacteria,Viruses, and Fungi
  15. What is another name for a Food borne Illness
    ''Food Poisoning''
  16. What is sanitizing ?
    killing or reducing pathogens to safe levels done with chemicals and very hot water.
  17. What is the second step of correctly washing your hands.
    Apply a good amount of soap and later
  18. When do you need to wash your hands
    Every time you touch something that is not clean.
  19. What is the first step of correctly washing your hands
    Wet hands and forearms with warm water.
  20. how many ways are there to thaw foods.
    5 different ways
  21. What are the first two steps of sanitizing?
    scrape then wash
  22. Where do you place raw and cooked foods?
    Away from each other.
  23. When do you need to cool foods?
    As soon as possible
  24. what is the fourth step of correctly washing your hands.
    rinse your hands using warm water.