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

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