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