20What arethe 4 stepsof propercleaning ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhat is thefinal cooktemp poultryand all stuffeditems?properhandwashingHow far shouldwe stand whentalking to otherTMs duringthese times? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? TCSName6 Food-bourneIllnesses?DefineContaminationin FoodSafety ?What is thetemperaturethat most foodshould reachwhen reheated?whatTemperatureshould items bebefore placingon the salesfloor ?Where dowe storechemicals?what is the1st and mostcrucial stepto coolingprocess?What is theproper PPMwhencheckingSanitizer?What areworms thatlive in fishand Meat ?What are the5 steps ofproper handwashing ?FDAFinal CookTemperaturefor Groundmeat,Fishand eggs?What isFIFO ?What is thenumber onecause offood-bourneIllness?What shouldbe availableat all handwashingsinks ?Where dowe storeRTE foodsin Cooler ?What isTPHC?Whatdoes TCSstand for?what is acommon FBIthat grown ondairy,poultry,andeggs?What itemshould weuse whencutting aknife ?Time-temperatureabuse FIFO what is theminimumtime we washour hands? 20What arethe 4 stepsof propercleaning ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhat is thefinal cooktemp poultryand all stuffeditems?properhandwashingHow far shouldwe stand whentalking to otherTMs duringthese times? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? TCSName6 Food-bourneIllnesses?DefineContaminationin FoodSafety ?What is thetemperaturethat most foodshould reachwhen reheated?whatTemperatureshould items bebefore placingon the salesfloor ?Where dowe storechemicals?what is the1st and mostcrucial stepto coolingprocess?What is theproper PPMwhencheckingSanitizer?What areworms thatlive in fishand Meat ?What are the5 steps ofproper handwashing ?FDAFinal CookTemperaturefor Groundmeat,Fishand eggs?What isFIFO ?What is thenumber onecause offood-bourneIllness?What shouldbe availableat all handwashingsinks ?Where dowe storeRTE foodsin Cooler ?What isTPHC?Whatdoes TCSstand for?what is acommon FBIthat grown ondairy,poultry,andeggs?What itemshould weuse whencutting aknife ?Time-temperatureabuse FIFO what is theminimumtime we washour hands? 

FOOD SAFETY BINGO - Call List

(Print) Use this randomly generated list as your call list when playing the game. 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
I
2
O
3
G
4
I
5
O
6
G
7
G
8
N
9
B
10
G
11
O
12
N
13
N
14
B
15
B
16
G
17
O
18
B
19
O
20
B
21
N
22
I
23
B
24
I
25
O
26
I
27
N
28
G
29
I
  1. I-20
  2. O-What are the 4 steps of proper cleaning ?
  3. G-Name 4 of the reasons when we should wash our hands when handling food
  4. I-What is the final cook temp poultry and all stuffed items?
  5. O-proper hand washing
  6. G-How far should we stand when talking to other TMs during these times?
  7. G- How often must in-use utensils/tools be washed, rinsed, sanitized ?
  8. N-TCS
  9. B-Name 6 Food-bourne Illnesses?
  10. G-Define Contamination in Food Safety ?
  11. O-What is the temperature that most food should reach when reheated ?
  12. N-what Temperature should items be before placing on the sales floor ?
  13. N-Where do we store chemicals?
  14. B-what is the 1st and most crucial step to cooling process?
  15. B-What is the proper PPM when checking Sanitizer?
  16. G-What are worms that live in fish and Meat ?
  17. O-What are the 5 steps of proper hand washing ?
  18. B-FDA
  19. O-Final Cook Temperature for Ground meat,Fish and eggs?
  20. B-What is FIFO ?
  21. N-What is the number one cause of food-bourne Illness?
  22. I-What should be available at all hand washing sinks ?
  23. B-Where do we store RTE foods in Cooler ?
  24. I-What is TPHC?
  25. O-What does TCS stand for ?
  26. I-what is a common FBI that grown on dairy,poultry,and eggs?
  27. N-What item should we use when cutting a knife ?
  28. G-Time-temperature abuse FIFO
  29. I- what is the minimum time we wash our hands?