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

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