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

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