biologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminatedDon't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving itkilling orreducingpathogens tosafe levelswhat issanitizingFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:practicegoodhygiene andsantizeproperlyWhat shouldyou do as afood handlerIf the food iscontaminatedHow does afoodborneillnessehappenin thecenterwhere toplace atheometerwhenchecking foodcooked orexposedfoodsTCSfoods3000How manypeople diefrom foodpoisoningevery yearwash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoodsPut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridge1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjuredbeforeyouworkwhenshould youwash yourhandshow people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercoursemultiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreakidentifyforeignobjectsHow topreventphysicalhazardsdiarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreaksremovingdirt, soilchemicals,oilandallergens fWhat iscleaning41 F orbelowWhattemperatureshould coldfoods stay atroomtempaturesDo notthawfood at...childrenelderlysickwho has ahigher riskof gettingan illnessglassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food arewash yourhands ordirtydishesIf there isfood in thesink whatshould younot do1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurfacebiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminatedDon't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving itkilling orreducingpathogens tosafe levelswhat issanitizingFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:practicegoodhygiene andsantizeproperlyWhat shouldyou do as afood handlerIf the food iscontaminatedHow does afoodborneillnessehappenin thecenterwhere toplace atheometerwhenchecking foodcooked orexposedfoodsTCSfoods3000How manypeople diefrom foodpoisoningevery yearwash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoodsPut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridge1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjuredbeforeyouworkwhenshould youwash yourhandshow people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercoursemultiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreakidentifyforeignobjectsHow topreventphysicalhazardsdiarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreaksremovingdirt, soilchemicals,oilandallergens fWhat iscleaning41 F orbelowWhattemperatureshould coldfoods stay atroomtempaturesDo notthawfood at...childrenelderlysickwho has ahigher riskof gettingan illnessglassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food arewash yourhands ordirtydishesIf there isfood in thesink whatshould younot do1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurface

Untitled Bingo - 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. ways food can be contaminated
    biological physical chemical hazards cross contamination
  2. Where should you not put your hands when serving it
    Don't place hands on an area where people put their mouths
  3. what is sanitizing
    killing or reducing pathogens to safe levels
  4. FAT TOM stands for:
    Food Acidity Temperature Time Oxygen Moisture
  5. What should you do as a food handler
    practice good hygiene and santize properly
  6. How does a foodborne illnesse happen
    If the food is contaminated
  7. where to place a theometer when checking food
    in the center
  8. TCS foods
    cooked or exposed foods
  9. How many people die from food poisoning every year
    3000
  10. How should you treat ready to eat foods
    wash things that touche your hands then the food
  11. How should you place food in the fridge
    Put meats in the bottom and ready to eat at the top
  12. What are you supposed to do if your injured
    1. tell teacher 2.stop bleeding 3.clean wound 4. apply bandage 5.wear gloves
  13. when should you wash your hands
    before you work
  14. what are the topics of the food handler course
    how people get sick,keeping food safe, maintaining food faciilitys
  15. What is a foodborne outbreak
    multiple people getting sick from same location/food
  16. How to prevent physical hazards
    identify foreign objects
  17. Symptoms of foodborne outbreaks
    diarrhea stomach cramps vomiting nausea fever
  18. What is cleaning
    removing dirt, soil chemicals,oil and allergens f
  19. What temperature should cold foods stay at
    41 F or below
  20. Do not thaw food at...
    room tempatures
  21. who has a higher risk of getting an illness
    children elderly sick
  22. Items that are common to be found in food are
    glass metal jewlery band aids hair fake nails
  23. If there is food in the sink what should you not do
    wash your hands or dirty dishes
  24. How to clean and sanatize a surface
    1.scrape 2.wash 3.rinse 4.sanitize 5.air dry