(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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Food borne
illness is food
poisoning, any
illness resulting
from
contamination.
What is
food
borne
illness?
purchasing food
from unapproved
sources 2. preparing
food in unapproved
locations 3. time and
temperature abuse.
What are
3 ways to
make you
sick?
An outbreak is
where 2 or more
people get sick
after eating the
same food at the
same place.
What is
an
outbreak?
The job of a
health inspector
is to make sure a
kitchen is clean,
safe and properly
maintained.
What is
the job of
a health
inspector?
4 kids have
died because
of their food
not being
fully cooked.
How many kids
have died
because of
their food not
being fully
cooked?
Cold TLC
foods = 41
degrees
Fahrenheit
What
temperature
do cold TLC
foods need
to be?
Symptoms
include: diarrhea,
severe stomach
cramps, vomiting,
fever, nausea,
and jaundice.
What are
symptoms of
food borne
outbreaks?
178 people
are left with
permanent
injuries.
How many
people are left
with permanent
injuries from an
outbreak?
You insert a
thermometer in
the center and
at the thickest
part of the food.
Where do you
insert a
thermometer
when taking the
temperature of
food?
3,000 people
die from food
borne
illness.
How many
people die
from food
borne
illness?
The only way to
find out the
temperature of
food is by using
a thermometer.
What is the
only way to
find out the
temperature
of food?
Bacteria grows
faster with F.A.T
T.O.M, meaning
food, acidity,
temperature, time,
oxygen, and
moisture.
What does
bacteria
grow faster
with?
1. Biological
hazards 2.
Chemical hazards
3. Physical
hazards 4. cross-
contamination
What are
the names
of all
hazards?
There are
seven steps in
the process of
the flow of
food.
How many
steps are
in the Flow
Of Food?
Biological
hazards are the
greatest threats
to food safety,
generally invisible
to the naked eye.
What are
Biological
hazards?
732
children get
infected
each year.
How many
children get
infected
each year?
1. purchase all
chemicals from
approved sources 2.
avoid spraying, or
sanitizing while food
is being prepared 3.
store all chemicals
separate from food.
What are things
to do in order to
prevent
chemicals
going into
food?
You should wash your
hands before you work
with food, before you
clean equipment, after
using the bathroom,
pretty much every time
you do something that
revolves in you
washing your hands.
When are
times to
wash your
hands?
48 million
people get
sick from
food borne
illness.
How many
people get
sick from
food borne
illness?
Hot TLC
foods = 135
degrees
Fahrenheit
What
temperature
do hot TLC
foods need
to be?
Physical hazards
are where glass,
metal, dirt, jewelry,
band aids,
fingernails, and
hair end up in
food.
What are
physical
hazards?
The steps are
simple they include:
1. Receiving 2.
Thawing 3. cooking
4. Serving 5.
cooling 6. storing
and 7. reheating.
What are all
the steps in
The Flow of
Food?
Sanitizing
helps reduce
the number
of germs.
What does sanitizing do?
The big six include:
Salmonella,
Salmonella typhi
(Typhoid), Shigella,
E. coli, Norovirus,
and Hepatitis A.
What are
the big
six?
