20What itemshould weuse whencutting aknife ?What arethe 4 stepsof propercleaning ?What is thetemperaturethat most foodshould reachwhen reheated?what is the1st and mostcrucial stepto coolingprocess?How far shouldwe stand whentalking to otherTMs duringthese times?TCSFinal CookTemperaturefor Groundmeat,Fishand eggs?What isTPHC? what is theminimumtime we washour hands? What areworms thatlive in fishand Meat ?What isFIFO ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodTime-temperatureabuse FIFOwhatTemperatureshould items bebefore placingon the salesfloor ?DefineContaminationin FoodSafety ?Whatdoes TCSstand for?What shouldbe availableat all handwashingsinks ? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What is theproper PPMwhencheckingSanitizer?What are the5 steps ofproper handwashing ?what is acommon FBIthat grown ondairy,poultry,andeggs?What is thenumber onecause offood-bourneIllness?Where dowe storechemicals?FDAWhat is thefinal cooktemp poultryand all stuffeditems?Where dowe storeRTE foodsin Cooler ?properhandwashingName6 Food-bourneIllnesses?20What itemshould weuse whencutting aknife ?What arethe 4 stepsof propercleaning ?What is thetemperaturethat most foodshould reachwhen reheated?what is the1st and mostcrucial stepto coolingprocess?How far shouldwe stand whentalking to otherTMs duringthese times?TCSFinal CookTemperaturefor Groundmeat,Fishand eggs?What isTPHC? what is theminimumtime we washour hands? What areworms thatlive in fishand Meat ?What isFIFO ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodTime-temperatureabuse FIFOwhatTemperatureshould items bebefore placingon the salesfloor ?DefineContaminationin FoodSafety ?Whatdoes TCSstand for?What shouldbe availableat all handwashingsinks ? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What is theproper PPMwhencheckingSanitizer?What are the5 steps ofproper handwashing ?what is acommon FBIthat grown ondairy,poultry,andeggs?What is thenumber onecause offood-bourneIllness?Where dowe storechemicals?FDAWhat is thefinal cooktemp poultryand all stuffeditems?Where dowe storeRTE foodsin Cooler ?properhandwashingName6 Food-bourneIllnesses?

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