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

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