scrape offextra food,wash, dry,and sanitize.what arethe stepstosanitizing?a physicalhazard is whereyou find hair,metal, glass,nail, ect in food.what aphysicalhazard?its where you getraw chicken juiceon somthing orgetting raw egg onsomthing and notcleaning it you canget saminellahow do youcrosscontaminat.reheat foodswith in 2hours toavoid morebacteriahow lond isthe limit toreheatingfood.Every4 hourshow longuntill youhave tochange yourgloves?eating rawchicken orraw eggswhat issaminellaclothtowelwhat are yousupposed touse whendryingdishes?Keepwindowsand doorsclosed.how do youprevent pestsfrom gettinginto thereasturant?Run itunderhot waterwhats theproper wayto thawfrozen meat?Store raw foodon the bottemof the shelf andready to eatfood on the top.how do youstore foodcorrectly inthe fridge?indrinkablecold waterwhat do youwashveggies andfruits in?2pumpshow manypumps of soapdo you usewhen washinghands?Wash handbefore leavingthe bathroomand whenentering thefood areaWhen do youwash yourhand whenexiting thebathroom.notifythemanagerwhat do youdo whneyour sickand cant goto work?2peoplehow manypeople need toget sick off thesame placeinorder to be anout break?Washdisheswhat should anemployee dowhen they havea cough orrunny nose ?Sanitizing isused toreduce or killbacteria andviruses.what issanitizingused for?wash ahndsbeforeputting ongloveswhat do youdo beforeputting ongloves?tell ateacherwho doyou tellwhen youget hurt?food that needtime tempraterand conterolfor safety likemeats.whatare tcsfoods?It whereyouacidentallyeat feicieswhatis ecoli15secondshow long doyou scrubyou handswith soap.usetongswhat do youuse to serveready to eatfoods?papertowelwhat are yousupposed touse whendying handsscrape offextra food,wash, dry,and sanitize.what arethe stepstosanitizing?a physicalhazard is whereyou find hair,metal, glass,nail, ect in food.what aphysicalhazard?its where you getraw chicken juiceon somthing orgetting raw egg onsomthing and notcleaning it you canget saminellahow do youcrosscontaminat.reheat foodswith in 2hours toavoid morebacteriahow lond isthe limit toreheatingfood.Every4 hourshow longuntill youhave tochange yourgloves?eating rawchicken orraw eggswhat issaminellaclothtowelwhat are yousupposed touse whendryingdishes?Keepwindowsand doorsclosed.how do youprevent pestsfrom gettinginto thereasturant?Run itunderhot waterwhats theproper wayto thawfrozen meat?Store raw foodon the bottemof the shelf andready to eatfood on the top.how do youstore foodcorrectly inthe fridge?indrinkablecold waterwhat do youwashveggies andfruits in?2pumpshow manypumps of soapdo you usewhen washinghands?Wash handbefore leavingthe bathroomand whenentering thefood areaWhen do youwash yourhand whenexiting thebathroom.notifythemanagerwhat do youdo whneyour sickand cant goto work?2peoplehow manypeople need toget sick off thesame placeinorder to be anout break?Washdisheswhat should anemployee dowhen they havea cough orrunny nose ?Sanitizing isused toreduce or killbacteria andviruses.what issanitizingused for?wash ahndsbeforeputting ongloveswhat do youdo beforeputting ongloves?tell ateacherwho doyou tellwhen youget hurt?food that needtime tempraterand conterolfor safety likemeats.whatare tcsfoods?It whereyouacidentallyeat feicieswhatis ecoli15secondshow long doyou scrubyou handswith soap.usetongswhat do youuse to serveready to eatfoods?papertowelwhat are yousupposed touse whendying hands

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. what are the steps to sanitizing?
    scrape off extra food, wash, dry, and sanitize.
  2. what a physical hazard?
    a physical hazard is where you find hair, metal, glass, nail, ect in food.
  3. how do you cross contaminat.
    its where you get raw chicken juice on somthing or getting raw egg on somthing and not cleaning it you can get saminella
  4. how lond is the limit to reheating food.
    reheat foods with in 2 hours to avoid more bacteria
  5. how long untill you have to change your gloves?
    Every 4 hours
  6. what is saminella
    eating raw chicken or raw eggs
  7. what are you supposed to use when drying dishes?
    cloth towel
  8. how do you prevent pests from getting into the reasturant?
    Keep windows and doors closed.
  9. whats the proper way to thaw frozen meat?
    Run it under hot water
  10. how do you store food correctly in the fridge?
    Store raw food on the bottem of the shelf and ready to eat food on the top.
  11. what do you wash veggies and fruits in?
    in drinkable cold water
  12. how many pumps of soap do you use when washing hands?
    2 pumps
  13. When do you wash your hand when exiting the bathroom.
    Wash hand before leaving the bathroom and when entering the food area
  14. what do you do whne your sick and cant go to work?
    notify the manager
  15. how many people need to get sick off the same place inorder to be an out break?
    2 people
  16. what should an employee do when they have a cough or runny nose ?
    Wash dishes
  17. what is sanitizing used for?
    Sanitizing is used to reduce or kill bacteria and viruses.
  18. what do you do before putting on gloves?
    wash ahnds before putting on gloves
  19. who do you tell when you get hurt?
    tell a teacher
  20. what are tcs foods?
    food that need time temprater and conterol for safety like meats.
  21. what is ecoli
    It where you acidentally eat feicies
  22. how long do you scrub you hands with soap.
    15 seconds
  23. what do you use to serve ready to eat foods?
    use tongs
  24. what are you supposed to use when dying hands
    paper towel