Wet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour handsscrapethenwashWhat arethe first twosteps ofsanitizing?Rinse,sanitize,air dry.what arethe last 3steps ofsanitizing.''FoodPoisoning''What isanothername for aFood borneIllnessTimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?Every timeyou touchsomethingthat is notclean.When doyou needto washyour handsIn thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handsCheckif it isclean.What is thefirst thingyou do whenyou receivefood.2 ormoreHow manypeople does ittake for thereto be a foodborn out breakApply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.ToxinsWhat can'tbe killed bychilling orcooking?killing or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?As soonaspossibleWhen doyou needto coolfoods?Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,5differentwayshow manyways arethere tothaw foods.BiologicalHazardsWhat is thebiggestthreat tofood saftey?food,acidity,temperatureWhat doesthe F.A.Tmean infat tomrinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.purchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?Bacteria,Viruses,and FungiWhat doesPathogenshave inthemremovingdirt/usuallydone withsoap/warmwater.What iscleaningAwayfrom eachother.Where doyou placeraw andcookedfoods?to see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchenWet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour handsscrapethenwashWhat arethe first twosteps ofsanitizing?Rinse,sanitize,air dry.what arethe last 3steps ofsanitizing.''FoodPoisoning''What isanothername for aFood borneIllnessTimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?Every timeyou touchsomethingthat is notclean.When doyou needto washyour handsIn thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handsCheckif it isclean.What is thefirst thingyou do whenyou receivefood.2 ormoreHow manypeople does ittake for thereto be a foodborn out breakApply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.ToxinsWhat can'tbe killed bychilling orcooking?killing or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?As soonaspossibleWhen doyou needto coolfoods?Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,5differentwayshow manyways arethere tothaw foods.BiologicalHazardsWhat is thebiggestthreat tofood saftey?food,acidity,temperatureWhat doesthe F.A.Tmean infat tomrinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.purchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?Bacteria,Viruses,and FungiWhat doesPathogenshave inthemremovingdirt/usuallydone withsoap/warmwater.What iscleaningAwayfrom eachother.Where doyou placeraw andcookedfoods?to see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchen

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