whatTemperatureshould items bebefore placingon the salesfloor ?What shouldbe availableat all handwashingsinks ?What is thenumber onecause offood-bourneIllness?FDA what is theminimumtime we washour hands? what is the1st and mostcrucial stepto coolingprocess?What are the5 steps ofproper handwashing ?TCSWhat itemshould weuse whencutting aknife ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodwhat is acommon FBIthat grown ondairy,poultry,andeggs?What is thefinal cooktemp poultryand all stuffeditems?What arethe 4 stepsof propercleaning ?properhandwashingFinal CookTemperaturefor Groundmeat,Fishand eggs? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What areworms thatlive in fishand Meat ?What isTPHC?Name6 Food-bourneIllnesses?DefineContaminationin FoodSafety ?What is thetemperaturethat most foodshould reachwhen reheated?Time-temperatureabuse FIFO20Whatdoes TCSstand for?Where dowe storeRTE foodsin Cooler ?What isFIFO ?How far shouldwe stand whentalking to otherTMs duringthese times?Where dowe storechemicals?What is theproper PPMwhencheckingSanitizer?whatTemperatureshould items bebefore placingon the salesfloor ?What shouldbe availableat all handwashingsinks ?What is thenumber onecause offood-bourneIllness?FDA what is theminimumtime we washour hands? what is the1st and mostcrucial stepto coolingprocess?What are the5 steps ofproper handwashing ?TCSWhat itemshould weuse whencutting aknife ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodwhat is acommon FBIthat grown ondairy,poultry,andeggs?What is thefinal cooktemp poultryand all stuffeditems?What arethe 4 stepsof propercleaning ?properhandwashingFinal CookTemperaturefor Groundmeat,Fishand eggs? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What areworms thatlive in fishand Meat ?What isTPHC?Name6 Food-bourneIllnesses?DefineContaminationin FoodSafety ?What is thetemperaturethat most foodshould reachwhen reheated?Time-temperatureabuse FIFO20Whatdoes TCSstand for?Where dowe storeRTE foodsin Cooler ?What isFIFO ?How far shouldwe stand whentalking to otherTMs duringthese times?Where dowe storechemicals?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
N
2
I
3
N
4
B
5
I
6
B
7
O
8
N
9
N
10
G
11
I
12
I
13
O
14
O
15
O
16
G
17
G
18
I
19
B
20
G
21
O
22
G
23
I
24
O
25
B
26
B
27
G
28
N
29
B
  1. N-what Temperature should items be before placing on the sales floor ?
  2. I-What should be available at all hand washing sinks ?
  3. N-What is the number one cause of food-bourne Illness?
  4. B-FDA
  5. I- what is the minimum time we wash our hands?
  6. B-what is the 1st and most crucial step to cooling process?
  7. O-What are the 5 steps of proper hand washing ?
  8. N-TCS
  9. N-What item should we use when cutting a knife ?
  10. G-Name 4 of the reasons when we should wash our hands when handling food
  11. I-what is a common FBI that grown on dairy,poultry,and eggs?
  12. I-What is the final cook temp poultry and all stuffed items?
  13. O-What are the 4 steps of proper cleaning ?
  14. O-proper hand washing
  15. O-Final Cook Temperature for Ground meat,Fish and eggs?
  16. G- How often must in-use utensils/tools be washed, rinsed, sanitized ?
  17. G-What are worms that live in fish and Meat ?
  18. I-What is TPHC?
  19. B-Name 6 Food-bourne Illnesses?
  20. G-Define Contamination in Food Safety ?
  21. O-What is the temperature that most food should reach when reheated ?
  22. G-Time-temperature abuse FIFO
  23. I-20
  24. O-What does TCS stand for ?
  25. B-Where do we store RTE foods in Cooler ?
  26. B-What is FIFO ?
  27. G-How far should we stand when talking to other TMs during these times?
  28. N-Where do we store chemicals?
  29. B-What is the proper PPM when checking Sanitizer?