Don't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving itroomtempaturesDo notthawfood at...1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurfacePut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridgeidentifyforeignobjectsHow topreventphysicalhazardspracticegoodhygiene andsantizeproperlyWhat shouldyou do as afood handlerFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:diarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreaks3000How manypeople diefrom foodpoisoningevery yearwash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoods1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjuredwash yourhands ordirtydishesIf there isfood in thesink whatshould younot domultiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreakcooked orexposedfoodsTCSfoodskilling orreducingpathogens tosafe levelswhat issanitizingchildrenelderlysickwho has ahigher riskof gettingan illnessremovingdirt, soilchemicals,oilandallergens fWhat iscleaningbeforeyouworkwhenshould youwash yourhandsbiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminatedIf the food iscontaminatedHow does afoodborneillnessehappenin thecenterwhere toplace atheometerwhenchecking foodhow people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercourseglassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food are41 F orbelowWhattemperatureshould coldfoods stay atDon't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving itroomtempaturesDo notthawfood at...1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurfacePut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridgeidentifyforeignobjectsHow topreventphysicalhazardspracticegoodhygiene andsantizeproperlyWhat shouldyou do as afood handlerFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:diarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreaks3000How manypeople diefrom foodpoisoningevery yearwash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoods1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjuredwash yourhands ordirtydishesIf there isfood in thesink whatshould younot domultiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreakcooked orexposedfoodsTCSfoodskilling orreducingpathogens tosafe levelswhat issanitizingchildrenelderlysickwho has ahigher riskof gettingan illnessremovingdirt, soilchemicals,oilandallergens fWhat iscleaningbeforeyouworkwhenshould youwash yourhandsbiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminatedIf the food iscontaminatedHow does afoodborneillnessehappenin thecenterwhere toplace atheometerwhenchecking foodhow people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercourseglassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food are41 F orbelowWhattemperatureshould coldfoods stay at

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