''FoodPoisoning''What isanothername for aFood borneIllnessIn thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?rinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.TimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?to see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchen5differentwayshow manyways arethere tothaw foods.food,acidity,temperatureWhat doesthe F.A.Tmean infat tomAwayfrom eachother.Where doyou placeraw andcookedfoods?killing or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?Every timeyou touchsomethingthat is notclean.When doyou needto washyour handsRinse,sanitize,air dry.what arethe last 3steps ofsanitizing.Checkif it isclean.What is thefirst thingyou do whenyou receivefood.Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour hands2 ormoreHow manypeople does ittake for thereto be a foodborn out breakBacteria,Viruses,and FungiWhat doesPathogenshave inthemApply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.Wet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour handsToxinsWhat can'tbe killed bychilling orcooking?As soonaspossibleWhen doyou needto coolfoods?removingdirt/usuallydone withsoap/warmwater.What iscleaningBiologicalHazardsWhat is thebiggestthreat tofood saftey?Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,purchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?scrapethenwashWhat arethe first twosteps ofsanitizing?''FoodPoisoning''What isanothername for aFood borneIllnessIn thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?rinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.TimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?to see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchen5differentwayshow manyways arethere tothaw foods.food,acidity,temperatureWhat doesthe F.A.Tmean infat tomAwayfrom eachother.Where doyou placeraw andcookedfoods?killing or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?Every timeyou touchsomethingthat is notclean.When doyou needto washyour handsRinse,sanitize,air dry.what arethe last 3steps ofsanitizing.Checkif it isclean.What is thefirst thingyou do whenyou receivefood.Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour hands2 ormoreHow manypeople does ittake for thereto be a foodborn out breakBacteria,Viruses,and FungiWhat doesPathogenshave inthemApply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.Wet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour handsToxinsWhat can'tbe killed bychilling orcooking?As soonaspossibleWhen doyou needto coolfoods?removingdirt/usuallydone withsoap/warmwater.What iscleaningBiologicalHazardsWhat is thebiggestthreat tofood saftey?Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,purchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?scrapethenwashWhat arethe first twosteps 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.


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