what is theminimumtime we washour hands?  How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What are the5 steps ofproper handwashing ?What isFIFO ?How far shouldwe stand whentalking to otherTMs duringthese times?DefineContaminationin FoodSafety ?What areworms thatlive in fishand Meat ?Final CookTemperaturefor Groundmeat,Fishand eggs?Time-temperatureabuse FIFOwhatTemperatureshould items bebefore placingon the salesfloor ?what is acommon FBIthat grown ondairy,poultry,andeggs?Name6 Food-bourneIllnesses?What is thetemperaturethat most foodshould reachwhen reheated?What shouldbe availableat all handwashingsinks ?What is theproper PPMwhencheckingSanitizer?what is the1st and mostcrucial stepto coolingprocess?What isTPHC?TCSWhat itemshould weuse whencutting aknife ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhatdoes TCSstand for?Where dowe storeRTE foodsin Cooler ?What is thefinal cooktemp poultryand all stuffeditems?Where dowe storechemicals?What is thenumber onecause offood-bourneIllness?properhandwashingWhat arethe 4 stepsof propercleaning ?FDA20 what is theminimumtime we washour hands?  How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What are the5 steps ofproper handwashing ?What isFIFO ?How far shouldwe stand whentalking to otherTMs duringthese times?DefineContaminationin FoodSafety ?What areworms thatlive in fishand Meat ?Final CookTemperaturefor Groundmeat,Fishand eggs?Time-temperatureabuse FIFOwhatTemperatureshould items bebefore placingon the salesfloor ?what is acommon FBIthat grown ondairy,poultry,andeggs?Name6 Food-bourneIllnesses?What is thetemperaturethat most foodshould reachwhen reheated?What shouldbe availableat all handwashingsinks ?What is theproper PPMwhencheckingSanitizer?what is the1st and mostcrucial stepto coolingprocess?What isTPHC?TCSWhat itemshould weuse whencutting aknife ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhatdoes TCSstand for?Where dowe storeRTE foodsin Cooler ?What is thefinal cooktemp poultryand all stuffeditems?Where dowe storechemicals?What is thenumber onecause offood-bourneIllness?properhandwashingWhat arethe 4 stepsof propercleaning ?FDA20

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