Don't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving itkilling orreducingpathogens tosafe levelswhat issanitizingwash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoodsFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:practicegoodhygiene andsantizeproperlyWhat shouldyou do as afood handlerhow people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercourse1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurfaceroomtempaturesDo notthawfood at...childrenelderlysickwho has ahigher riskof gettingan illnessglassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food arePut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridgecooked orexposedfoodsTCSfoodsdiarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreaksin thecenterwhere toplace atheometerwhenchecking foodidentifyforeignobjectsHow topreventphysicalhazards1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjuredwash yourhands ordirtydishesIf there isfood in thesink whatshould younot do3000How manypeople diefrom foodpoisoningevery yearremovingdirt, soilchemicals,oilandallergens fWhat iscleaningmultiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreak41 F orbelowWhattemperatureshould coldfoods stay atIf the food iscontaminatedHow does afoodborneillnessehappenbiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminatedbeforeyouworkwhenshould youwash yourhandsDon't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving itkilling orreducingpathogens tosafe levelswhat issanitizingwash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoodsFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:practicegoodhygiene andsantizeproperlyWhat shouldyou do as afood handlerhow people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercourse1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurfaceroomtempaturesDo notthawfood at...childrenelderlysickwho has ahigher riskof gettingan illnessglassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food arePut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridgecooked orexposedfoodsTCSfoodsdiarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreaksin thecenterwhere toplace atheometerwhenchecking foodidentifyforeignobjectsHow topreventphysicalhazards1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjuredwash yourhands ordirtydishesIf there isfood in thesink whatshould younot do3000How manypeople diefrom foodpoisoningevery yearremovingdirt, soilchemicals,oilandallergens fWhat iscleaningmultiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreak41 F orbelowWhattemperatureshould coldfoods stay atIf the food iscontaminatedHow does afoodborneillnessehappenbiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminatedbeforeyouworkwhenshould youwash yourhands

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