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