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

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