removingdirt, soilchemicals,oilandallergens fWhat iscleaningwash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoodsbiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminatedwash yourhands ordirtydishesIf there isfood in thesink whatshould younot dochildrenelderlysickwho has ahigher riskof gettingan illnesspracticegoodhygiene andsantizeproperlyWhat shouldyou do as afood handler1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjuredIf the food iscontaminatedHow does afoodborneillnessehappenkilling orreducingpathogens tosafe levelswhat issanitizing1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurface41 F orbelowWhattemperatureshould coldfoods stay athow people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercoursein thecenterwhere toplace atheometerwhenchecking foodDon't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving itbeforeyouworkwhenshould youwash yourhands3000How manypeople diefrom foodpoisoningevery yearidentifyforeignobjectsHow topreventphysicalhazardsFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:multiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreakcooked orexposedfoodsTCSfoodsroomtempaturesDo notthawfood at...glassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food arediarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreaksPut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridgeremovingdirt, soilchemicals,oilandallergens fWhat iscleaningwash thingsthat toucheyour handsthen the foodHow shouldyou treatready to eatfoodsbiologicalphysicalchemicalhazardscrosscontaminationways foodcan becontaminatedwash yourhands ordirtydishesIf there isfood in thesink whatshould younot dochildrenelderlysickwho has ahigher riskof gettingan illnesspracticegoodhygiene andsantizeproperlyWhat shouldyou do as afood handler1. tell teacher2.stop bleeding3.clean wound4. applybandage5.wear glovesWhat areyousupposed todo if yourinjuredIf the food iscontaminatedHow does afoodborneillnessehappenkilling orreducingpathogens tosafe levelswhat issanitizing1.scrape2.wash3.rinse4.sanitize5.air dryHow toclean andsanatize asurface41 F orbelowWhattemperatureshould coldfoods stay athow people getsick,keepingfood safe,maintainingfood faciilityswhat are thetopics of thefood handlercoursein thecenterwhere toplace atheometerwhenchecking foodDon't placehands on anarea wherepeople puttheir mouthsWhereshould younot put yourhands whenserving itbeforeyouworkwhenshould youwash yourhands3000How manypeople diefrom foodpoisoningevery yearidentifyforeignobjectsHow topreventphysicalhazardsFoodAcidityTemperatureTimeOxygenMoistureFAT TOMstandsfor:multiplepeoplegetting sickfrom samelocation/foodWhat is afoodborneoutbreakcooked orexposedfoodsTCSfoodsroomtempaturesDo notthawfood at...glassmetaljewleryband aidshairfake nailsItems thatare commonto be foundin food arediarrheastomachcrampsvomitingnauseafeverSymptomsoffoodborneoutbreaksPut meats inthe bottomand ready toeat at the topHow shouldyou placefood in thefridge

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