What arethe 4 stepsof propercleaning ?20Whatdoes TCSstand for?Time-temperatureabuse FIFOWhat itemshould weuse whencutting aknife ?FDATCS How often mustin-useutensils/tools bewashed, rinsed,sanitized ? Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhat isTPHC? what is theminimumtime we washour hands? What areworms thatlive in fishand Meat ?DefineContaminationin FoodSafety ?what is the1st and mostcrucial stepto coolingprocess?Final CookTemperaturefor Groundmeat,Fishand eggs?Name6 Food-bourneIllnesses?properhandwashingwhat is acommon FBIthat grown ondairy,poultry,andeggs?What is theproper PPMwhencheckingSanitizer?whatTemperatureshould items bebefore placingon the salesfloor ?Where dowe storechemicals?What is thetemperaturethat most foodshould reachwhen reheated?What are the5 steps ofproper handwashing ?How far shouldwe stand whentalking to otherTMs duringthese times?Where dowe storeRTE foodsin Cooler ?What isFIFO ?What is thenumber onecause offood-bourneIllness?What shouldbe availableat all handwashingsinks ?What is thefinal cooktemp poultryand all stuffeditems?What arethe 4 stepsof propercleaning ?20Whatdoes TCSstand for?Time-temperatureabuse FIFOWhat itemshould weuse whencutting aknife ?FDATCS How often mustin-useutensils/tools bewashed, rinsed,sanitized ? Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhat isTPHC? what is theminimumtime we washour hands? What areworms thatlive in fishand Meat ?DefineContaminationin FoodSafety ?what is the1st and mostcrucial stepto coolingprocess?Final CookTemperaturefor Groundmeat,Fishand eggs?Name6 Food-bourneIllnesses?properhandwashingwhat is acommon FBIthat grown ondairy,poultry,andeggs?What is theproper PPMwhencheckingSanitizer?whatTemperatureshould items bebefore placingon the salesfloor ?Where dowe storechemicals?What is thetemperaturethat most foodshould reachwhen reheated?What are the5 steps ofproper handwashing ?How far shouldwe stand whentalking to otherTMs duringthese times?Where dowe storeRTE foodsin Cooler ?What isFIFO ?What is thenumber onecause offood-bourneIllness?What shouldbe availableat all handwashingsinks ?What is thefinal cooktemp poultryand all stuffeditems?

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