(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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Sanitizing uses what (chemicals and heat)
What is one of the most important factors in preventing bio contamination (food worker health)
What temperature should you hold cold foods (41 F)
What temperature should you hold hot foods (135 or higher)
What is the most important hygiene practice to prevent food borne illness (hand washing)
Acronym for the 4 groups of people who can get really sick from food borne illness? (YOPI)
T/F The correct order of washing dishes is: soap, rinse, sanitize (true)
While food is being prepared, how long can it be in the danger zone (4hrs)
Name one way to avoid bare hand contact (tongs)
Can you use one cutting board for both meats and vegetables (no)
Free!
What does I stand for in YOPI? (immune compromise
What is the most common food contamination (biological)
3 kinds of food contamination (physical, biological and ??? (chemical)
T/F Surfaces that look clean are clean (false)
What should you do to food surfaces after contact with raw meat (wash and sanitize)
Chicken should be stored above or below fish (below)
What are you required to do before and after wearing gloves (wash your hands)
Name one of the 4 symptoms that require the 24-hr rule (fever)
Gloves are used to protect food from what (germs)
What is the term for keeping things cold (cold holding)
T/F You should use towels to dry dishes (false)
T/F All meats have the same cooking temp (false)
What does Y stand for in YOPI? (younger than 5)
What temperatures are the danger zone (between 41 & 135)
Most important factor in food safety? (cleanliness)
How many steps are there to washing your hands (6 steps)
What does O stand for in YOPI? (older than 65)
What is the term for the temperature in which bacteria can grow rapidly (danger zone)
Beef should be stored above or below chx and pork (above)
True or false - You can wash and reuse food handling gloves (false)
Besides hand washing, what is another hygiene practice that protect from food borne illnesses (clean fingernails)
T/F Cleaning and sanitizing are not the same (true)
What does P stand for in YOPI? (pregnant)
How long should you rub your hands with soap (20 seconds)
What is the term for keeping things hot (hot holding)
When being reheated, what temp do foods need to be heated for 15 seconds (165F)
What is the safest way to thaw frozen food (refrigerator)
How should cups and bowls be stored (upside down)
One of the 5 high risk food items for food poisoning (eggs)
What do you use to make sure you cooked something to the right temp (a probe themometer)
