wash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoods1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurfacebeforeyouworkwhenshould youwash yourhandsroomtempaturesDo notthawfood at...how people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercoursemultiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreakchildrenelderlysickwho has ahigher riskof gettingan illnesskilling orreducingpathogens tosafe levelswhat issanitizingFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:If the food iscontaminatedHow does afoodborneillnessehappencooked orexposedfoodsTCSfoods1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjuredremovingdirt, soilchemicals,oilandallergens fWhat iscleaningin thecenterwhere toplace atheometerwhenchecking foodidentifyforeignobjectsHow topreventphysicalhazards41 F orbelowWhattemperatureshould coldfoods stay atdiarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreaks3000How manypeople diefrom foodpoisoningevery yearPut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridgeglassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food arewash yourhands ordirtydishesIf there isfood in thesink whatshould younot doDon't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving itpracticegoodhygiene andsantizeproperlyWhat shouldyou do as afood handlerbiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminatedwash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoods1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurfacebeforeyouworkwhenshould youwash yourhandsroomtempaturesDo notthawfood at...how people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercoursemultiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreakchildrenelderlysickwho has ahigher riskof gettingan illnesskilling orreducingpathogens tosafe levelswhat issanitizingFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:If the food iscontaminatedHow does afoodborneillnessehappencooked orexposedfoodsTCSfoods1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjuredremovingdirt, soilchemicals,oilandallergens fWhat iscleaningin thecenterwhere toplace atheometerwhenchecking foodidentifyforeignobjectsHow topreventphysicalhazards41 F orbelowWhattemperatureshould coldfoods stay atdiarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreaks3000How manypeople diefrom foodpoisoningevery yearPut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridgeglassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food arewash yourhands ordirtydishesIf there isfood in thesink whatshould younot doDon't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving itpracticegoodhygiene andsantizeproperlyWhat shouldyou do as afood handlerbiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminated

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