wash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoodsmultiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreakroomtempaturesDo notthawfood at...identifyforeignobjectsHow topreventphysicalhazardsdiarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreaksremovingdirt, soilchemicals,oilandallergens fWhat iscleaning3000How manypeople diefrom foodpoisoningevery year41 F orbelowWhattemperatureshould coldfoods stay atDon't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving itwash yourhands ordirtydishesIf there isfood in thesink whatshould younot dobeforeyouworkwhenshould youwash yourhandshow people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercourseglassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food arePut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridgecooked orexposedfoodsTCSfoodsin thecenterwhere toplace atheometerwhenchecking foodIf the food iscontaminatedHow does afoodborneillnessehappenkilling orreducingpathogens tosafe levelswhat issanitizingpracticegoodhygiene andsantizeproperlyWhat shouldyou do as afood handlerchildrenelderlysickwho has ahigher riskof gettingan illnessbiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminated1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurface1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjuredFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:wash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoodsmultiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreakroomtempaturesDo notthawfood at...identifyforeignobjectsHow topreventphysicalhazardsdiarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreaksremovingdirt, soilchemicals,oilandallergens fWhat iscleaning3000How manypeople diefrom foodpoisoningevery year41 F orbelowWhattemperatureshould coldfoods stay atDon't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving itwash yourhands ordirtydishesIf there isfood in thesink whatshould younot dobeforeyouworkwhenshould youwash yourhandshow people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercourseglassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food arePut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridgecooked orexposedfoodsTCSfoodsin thecenterwhere toplace atheometerwhenchecking foodIf the food iscontaminatedHow does afoodborneillnessehappenkilling orreducingpathogens tosafe levelswhat issanitizingpracticegoodhygiene andsantizeproperlyWhat shouldyou do as afood handlerchildrenelderlysickwho has ahigher riskof gettingan illnessbiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminated1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurface1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjuredFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:

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