What isTPHC?Whatdoes TCSstand for?What areworms thatlive in fishand Meat ?20Where dowe storechemicals?What is thetemperaturethat most foodshould reachwhen reheated?What are the5 steps ofproper handwashing ?what is the1st and mostcrucial stepto coolingprocess?What is thenumber onecause offood-bourneIllness?whatTemperatureshould items bebefore placingon the salesfloor ? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? what is acommon FBIthat grown ondairy,poultry,andeggs?What itemshould weuse whencutting aknife ?TCSWhat arethe 4 stepsof propercleaning ?How far shouldwe stand whentalking to otherTMs duringthese times?DefineContaminationin FoodSafety ?Time-temperatureabuse FIFOWhere dowe storeRTE foodsin Cooler ? what is theminimumtime we washour hands? properhandwashingWhat is thefinal cooktemp poultryand all stuffeditems?What is theproper PPMwhencheckingSanitizer?What shouldbe availableat all handwashingsinks ?FDAName6 Food-bourneIllnesses?What isFIFO ?Final CookTemperaturefor Groundmeat,Fishand eggs?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhat isTPHC?Whatdoes TCSstand for?What areworms thatlive in fishand Meat ?20Where dowe storechemicals?What is thetemperaturethat most foodshould reachwhen reheated?What are the5 steps ofproper handwashing ?what is the1st and mostcrucial stepto coolingprocess?What is thenumber onecause offood-bourneIllness?whatTemperatureshould items bebefore placingon the salesfloor ? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? what is acommon FBIthat grown ondairy,poultry,andeggs?What itemshould weuse whencutting aknife ?TCSWhat arethe 4 stepsof propercleaning ?How far shouldwe stand whentalking to otherTMs duringthese times?DefineContaminationin FoodSafety ?Time-temperatureabuse FIFOWhere dowe storeRTE foodsin Cooler ? what is theminimumtime we washour hands? properhandwashingWhat is thefinal cooktemp poultryand all stuffeditems?What is theproper PPMwhencheckingSanitizer?What shouldbe availableat all handwashingsinks ?FDAName6 Food-bourneIllnesses?What isFIFO ?Final CookTemperaturefor Groundmeat,Fishand eggs?Name 4 of thereasons whenwe shouldwash our handswhen handlingfood

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