Dry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,purchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?Awayfrom eachother.Where doyou placeraw andcookedfoods?to see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchenIn thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?Checkif it isclean.What is thefirst thingyou do whenyou receivefood.TimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?BiologicalHazardsWhat is thebiggestthreat tofood saftey?Wet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour hands''FoodPoisoning''What isanothername for aFood borneIllness2 ormoreHow manypeople does ittake for thereto be a foodborn out breakRinse,sanitize,air dry.what arethe last 3steps ofsanitizing.Apply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handsToxinsWhat can'tbe killed bychilling orcooking?As soonaspossibleWhen doyou needto coolfoods?rinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.killing or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?scrapethenwashWhat arethe first twosteps ofsanitizing?Bacteria,Viruses,and FungiWhat doesPathogenshave inthemEvery timeyou touchsomethingthat is notclean.When doyou needto washyour handsfood,acidity,temperatureWhat doesthe F.A.Tmean infat tom5differentwayshow manyways arethere tothaw foods.removingdirt/usuallydone withsoap/warmwater.What iscleaningDry yourhands witha papertowelWhat is thefinal step ofcorrectlywashingyour hands,purchasingfood fromunapprovedsources.what is 1way foodcan beunsafe?Awayfrom eachother.Where doyou placeraw andcookedfoods?to see if thekitchen isclean ,safe,andmaintainedWhat does afoodinspectorlook for in akitchenIn thethickestpart of thefood.Where do youput thethermometer tocheck thetemperature offoods?Checkif it isclean.What is thefirst thingyou do whenyou receivefood.TimeOxygen,MoistureWhat doesthe T.O.Mmean inFat tom?BiologicalHazardsWhat is thebiggestthreat tofood saftey?Wet handsandforearmswith warmwater.What is thefirst step ofcorrectlywashingyour hands''FoodPoisoning''What isanothername for aFood borneIllness2 ormoreHow manypeople does ittake for thereto be a foodborn out breakRinse,sanitize,air dry.what arethe last 3steps ofsanitizing.Apply a goodamount ofsoap andlaterWhat is thesecond stepof correctlywashingyour hands.Scrub yourhands for15seconds .what is thethird step ofcorrectlywashingyour handsToxinsWhat can'tbe killed bychilling orcooking?As soonaspossibleWhen doyou needto coolfoods?rinse yourhandsusing warmwater.what is thefourth step ofcorrectlywashingyour hands.killing or reducingpathogens tosafe levels donewith chemicalsand very hotwater.What issanitizing?scrapethenwashWhat arethe first twosteps ofsanitizing?Bacteria,Viruses,and FungiWhat doesPathogenshave inthemEvery timeyou touchsomethingthat is notclean.When doyou needto washyour handsfood,acidity,temperatureWhat doesthe F.A.Tmean infat tom5differentwayshow manyways arethere tothaw foods.removingdirt/usuallydone withsoap/warmwater.What iscleaning

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