cooked orexposedfoodsTCSfoods1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjuredDon't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving itbeforeyouworkwhenshould youwash yourhandshow people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercoursein thecenterwhere toplace atheometerwhenchecking food41 F orbelowWhattemperatureshould coldfoods stay atpracticegoodhygiene andsantizeproperlyWhat shouldyou do as afood handlerbiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminatedPut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridgeroomtempaturesDo notthawfood at...childrenelderlysickwho has ahigher riskof gettingan illnessIf the food iscontaminatedHow does afoodborneillnessehappenFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:3000How manypeople diefrom foodpoisoningevery year1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurfacediarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreakskilling orreducingpathogens tosafe levelswhat issanitizingwash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoodsremovingdirt, soilchemicals,oilandallergens fWhat iscleaningwash yourhands ordirtydishesIf there isfood in thesink whatshould younot domultiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreakidentifyforeignobjectsHow topreventphysicalhazardsglassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food arecooked orexposedfoodsTCSfoods1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjuredDon't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving itbeforeyouworkwhenshould youwash yourhandshow people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercoursein thecenterwhere toplace atheometerwhenchecking food41 F orbelowWhattemperatureshould coldfoods stay atpracticegoodhygiene andsantizeproperlyWhat shouldyou do as afood handlerbiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminatedPut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridgeroomtempaturesDo notthawfood at...childrenelderlysickwho has ahigher riskof gettingan illnessIf the food iscontaminatedHow does afoodborneillnessehappenFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:3000How manypeople diefrom foodpoisoningevery year1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurfacediarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreakskilling orreducingpathogens tosafe levelswhat issanitizingwash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoodsremovingdirt, soilchemicals,oilandallergens fWhat iscleaningwash yourhands ordirtydishesIf there isfood in thesink whatshould younot domultiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreakidentifyforeignobjectsHow topreventphysicalhazardsglassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food are

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