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