childrenelderlysickwho has ahigher riskof gettingan illnessbeforeyouworkwhenshould youwash yourhands1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurfaceDon't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving it1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjured3000How manypeople diefrom foodpoisoningevery yearIf the food iscontaminatedHow does afoodborneillnessehappencooked orexposedfoodsTCSfoodsbiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminatedwash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoodsin thecenterwhere toplace atheometerwhenchecking fooddiarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreaksremovingdirt, soilchemicals,oilandallergens fWhat iscleaningPut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridgeFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:identifyforeignobjectsHow topreventphysicalhazardsmultiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreakpracticegoodhygiene andsantizeproperlyWhat shouldyou do as afood handlerhow people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercourse41 F orbelowWhattemperatureshould coldfoods stay atwash yourhands ordirtydishesIf there isfood in thesink whatshould younot doglassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food arekilling orreducingpathogens tosafe levelswhat issanitizingroomtempaturesDo notthawfood at...childrenelderlysickwho has ahigher riskof gettingan illnessbeforeyouworkwhenshould youwash yourhands1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurfaceDon't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving it1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjured3000How manypeople diefrom foodpoisoningevery yearIf the food iscontaminatedHow does afoodborneillnessehappencooked orexposedfoodsTCSfoodsbiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminatedwash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoodsin thecenterwhere toplace atheometerwhenchecking fooddiarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreaksremovingdirt, soilchemicals,oilandallergens fWhat iscleaningPut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridgeFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:identifyforeignobjectsHow topreventphysicalhazardsmultiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreakpracticegoodhygiene andsantizeproperlyWhat shouldyou do as afood handlerhow people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercourse41 F orbelowWhattemperatureshould coldfoods stay atwash yourhands ordirtydishesIf there isfood in thesink whatshould younot doglassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food arekilling orreducingpathogens tosafe levelswhat issanitizingroomtempaturesDo notthawfood 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. who has a higher risk of getting an illness
    children elderly sick
  2. when should you wash your hands
    before you work
  3. How to clean and sanatize a surface
    1.scrape 2.wash 3.rinse 4.sanitize 5.air dry
  4. Where should you not put your hands when serving it
    Don't place hands on an area where people put their mouths
  5. What are you supposed to do if your injured
    1. tell teacher 2.stop bleeding 3.clean wound 4. apply bandage 5.wear gloves
  6. How many people die from food poisoning every year
    3000
  7. How does a foodborne illnesse happen
    If the food is contaminated
  8. TCS foods
    cooked or exposed foods
  9. ways food can be contaminated
    biological physical chemical hazards cross contamination
  10. How should you treat ready to eat foods
    wash things that touche your hands then the food
  11. where to place a theometer when checking food
    in the center
  12. Symptoms of foodborne outbreaks
    diarrhea stomach cramps vomiting nausea fever
  13. What is cleaning
    removing dirt, soil chemicals,oil and allergens f
  14. How should you place food in the fridge
    Put meats in the bottom and ready to eat at the top
  15. FAT TOM stands for:
    Food Acidity Temperature Time Oxygen Moisture
  16. How to prevent physical hazards
    identify foreign objects
  17. What is a foodborne outbreak
    multiple people getting sick from same location/food
  18. What should you do as a food handler
    practice good hygiene and santize properly
  19. what are the topics of the food handler course
    how people get sick,keeping food safe, maintaining food faciilitys
  20. What temperature should cold foods stay at
    41 F or below
  21. If there is food in the sink what should you not do
    wash your hands or dirty dishes
  22. Items that are common to be found in food are
    glass metal jewlery band aids hair fake nails
  23. what is sanitizing
    killing or reducing pathogens to safe levels
  24. Do not thaw food at...
    room tempatures