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

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