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

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