what is the1st and mostcrucial stepto coolingprocess?Where dowe storeRTE foodsin Cooler ?DefineContaminationin FoodSafety ?What shouldbe availableat all handwashingsinks ?FDAWhat isTPHC?Time-temperatureabuse FIFOName6 Food-bourneIllnesses?whatTemperatureshould items bebefore placingon the salesfloor ? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What are the5 steps ofproper handwashing ?What is thefinal cooktemp poultryand all stuffeditems? what is theminimumtime we washour hands? TCSHow far shouldwe stand whentalking to otherTMs duringthese times?What areworms thatlive in fishand Meat ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodwhat is acommon FBIthat grown ondairy,poultry,andeggs?What itemshould weuse whencutting aknife ?What arethe 4 stepsof propercleaning ?20What isFIFO ?Whatdoes TCSstand for?What is thetemperaturethat most foodshould reachwhen reheated?What is theproper PPMwhencheckingSanitizer?What is thenumber onecause offood-bourneIllness?properhandwashingFinal CookTemperaturefor Groundmeat,Fishand eggs?Where dowe storechemicals?what is the1st and mostcrucial stepto coolingprocess?Where dowe storeRTE foodsin Cooler ?DefineContaminationin FoodSafety ?What shouldbe availableat all handwashingsinks ?FDAWhat isTPHC?Time-temperatureabuse FIFOName6 Food-bourneIllnesses?whatTemperatureshould items bebefore placingon the salesfloor ? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What are the5 steps ofproper handwashing ?What is thefinal cooktemp poultryand all stuffeditems? what is theminimumtime we washour hands? TCSHow far shouldwe stand whentalking to otherTMs duringthese times?What areworms thatlive in fishand Meat ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodwhat is acommon FBIthat grown ondairy,poultry,andeggs?What itemshould weuse whencutting aknife ?What arethe 4 stepsof propercleaning ?20What isFIFO ?Whatdoes TCSstand for?What is thetemperaturethat most foodshould reachwhen reheated?What is theproper PPMwhencheckingSanitizer?What is thenumber onecause offood-bourneIllness?properhandwashingFinal CookTemperaturefor Groundmeat,Fishand eggs?Where dowe storechemicals?

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