What is ahealthinspectorsjob?To make surea food facilityis clean, safe,and properlymaintained.What do youdo with yourcookingtools?You need toclean andsanitizethem.How manypeople withpermanentinjuries?178What are thecold foodcookingrequirements?41*F orbelowWhat doyou need todo beforecooking?Take thejewelry offand put yourhair up.Howmanychildrendied?4What arethe steps ofwashingyour hands?Wet your handswith warm water,put soap on, scrubfor 15 secondsbuild up lather,rinse you handsand dry.What shouldyou do afteryou touchsomething withyou hands?Youshouldwash yourhands.What is cross-contamination?Mixing rawfoods or readyto eat foods ortouching dirtythings together.What shouldyou dowhen yourecive food?You shouldcheck if it isclean and atthe righttempurature.What aresymptoms offood borneillness?Diarrhea,severestomachcramps, andvomiting.Why can'tyou leavefood at roomtempurature?because itwill growbacteria.What are thehot foodcookingrequirements?135*ForaboveWhat isthe foodborneoutbreak?2 or morepeoplegettingsick.How longshould youwait tochange yourgoves?4hoursWhat shouldyou do ifsomething getsstuck in thegarbagedisposal?Tell theteacherHow manypeople gotinfected?732What areyouremovingwhencleaning?Your removingdirt,soil,chemicals, oil,and killingbacteria.What doesfood borneillnessmean?FoodpoisoningWhat shouldyou do withfood straightfrom thefreezer?Thaw it bycooking it.Whathazards canbecomedangerous?Biological hazards,chemical hazards,physical hazards,and cross-contamination.What shouldyou do withyour storagearea?Keep itclean.What do youneed to dobefore youuse fruits andveggies?You needto washthem first.What shouldyou use tocheck thetempuratueof meat?AthermometerWhat is ahealthinspectorsjob?To make surea food facilityis clean, safe,and properlymaintained.What do youdo with yourcookingtools?You need toclean andsanitizethem.How manypeople withpermanentinjuries?178What are thecold foodcookingrequirements?41*F orbelowWhat doyou need todo beforecooking?Take thejewelry offand put yourhair up.Howmanychildrendied?4What arethe steps ofwashingyour hands?Wet your handswith warm water,put soap on, scrubfor 15 secondsbuild up lather,rinse you handsand dry.What shouldyou do afteryou touchsomething withyou hands?Youshouldwash yourhands.What is cross-contamination?Mixing rawfoods or readyto eat foods ortouching dirtythings together.What shouldyou dowhen yourecive food?You shouldcheck if it isclean and atthe righttempurature.What aresymptoms offood borneillness?Diarrhea,severestomachcramps, andvomiting.Why can'tyou leavefood at roomtempurature?because itwill growbacteria.What are thehot foodcookingrequirements?135*ForaboveWhat isthe foodborneoutbreak?2 or morepeoplegettingsick.How longshould youwait tochange yourgoves?4hoursWhat shouldyou do ifsomething getsstuck in thegarbagedisposal?Tell theteacherHow manypeople gotinfected?732What areyouremovingwhencleaning?Your removingdirt,soil,chemicals, oil,and killingbacteria.What doesfood borneillnessmean?FoodpoisoningWhat shouldyou do withfood straightfrom thefreezer?Thaw it bycooking it.Whathazards canbecomedangerous?Biological hazards,chemical hazards,physical hazards,and cross-contamination.What shouldyou do withyour storagearea?Keep itclean.What do youneed to dobefore youuse fruits andveggies?You needto washthem first.What shouldyou use tocheck thetempuratueof meat?Athermometer

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. To make sure a food facility is clean, safe, and properly maintained.
    What is a health inspectors job?
  2. You need to clean and sanitize them.
    What do you do with your cooking tools?
  3. 178
    How many people with permanent injuries?
  4. 41*F or below
    What are the cold food cooking requirements?
  5. Take the jewelry off and put your hair up.
    What do you need to do before cooking?
  6. 4
    How many children died?
  7. Wet your hands with warm water, put soap on, scrub for 15 seconds build up lather, rinse you hands and dry.
    What are the steps of washing your hands?
  8. You should wash your hands.
    What should you do after you touch something with you hands?
  9. Mixing raw foods or ready to eat foods or touching dirty things together.
    What is cross-contamination?
  10. You should check if it is clean and at the right tempurature.
    What should you do when you recive food?
  11. Diarrhea, severe stomach cramps, and vomiting.
    What are symptoms of food borne illness?
  12. because it will grow bacteria.
    Why can't you leave food at room tempurature?
  13. 135*F or above
    What are the hot food cooking requirements?
  14. 2 or more people getting sick.
    What is the food borne outbreak?
  15. 4 hours
    How long should you wait to change your goves?
  16. Tell the teacher
    What should you do if something gets stuck in the garbage disposal?
  17. 732
    How many people got infected?
  18. Your removing dirt,soil, chemicals, oil, and killing bacteria.
    What are you removing when cleaning?
  19. Food poisoning
    What does food borne illness mean?
  20. Thaw it by cooking it.
    What should you do with food straight from the freezer?
  21. Biological hazards, chemical hazards, physical hazards, and cross-contamination.
    What hazards can become dangerous?
  22. Keep it clean.
    What should you do with your storage area?
  23. You need to wash them first.
    What do you need to do before you use fruits and veggies?
  24. A thermometer
    What should you use to check the tempuratue of meat?