Where dowe storeRTE foodsin Cooler ?whatTemperatureshould items bebefore placingon the salesfloor ?What shouldbe availableat all handwashingsinks ?Where dowe storechemicals?Name6 Food-bourneIllnesses?What is theproper PPMwhencheckingSanitizer?What are the5 steps ofproper handwashing ?what is acommon FBIthat grown ondairy,poultry,andeggs?properhandwashing20What isFIFO ?What itemshould weuse whencutting aknife ? what is theminimumtime we washour hands? Name 4 of thereasons whenwe shouldwash our handswhen handlingfood How often mustin-useutensils/tools bewashed, rinsed,sanitized ? Final CookTemperaturefor Groundmeat,Fishand eggs?what is the1st and mostcrucial stepto coolingprocess?Time-temperatureabuse FIFOWhat areworms thatlive in fishand Meat ?Whatdoes TCSstand for?What is thetemperaturethat most foodshould reachwhen reheated?What arethe 4 stepsof propercleaning ?What is thefinal cooktemp poultryand all stuffeditems?What is thenumber onecause offood-bourneIllness?TCSHow far shouldwe stand whentalking to otherTMs duringthese times?What isTPHC?DefineContaminationin FoodSafety ?FDAWhere dowe storeRTE foodsin Cooler ?whatTemperatureshould items bebefore placingon the salesfloor ?What shouldbe availableat all handwashingsinks ?Where dowe storechemicals?Name6 Food-bourneIllnesses?What is theproper PPMwhencheckingSanitizer?What are the5 steps ofproper handwashing ?what is acommon FBIthat grown ondairy,poultry,andeggs?properhandwashing20What isFIFO ?What itemshould weuse whencutting aknife ? what is theminimumtime we washour hands? Name 4 of thereasons whenwe shouldwash our handswhen handlingfood How often mustin-useutensils/tools bewashed, rinsed,sanitized ? Final CookTemperaturefor Groundmeat,Fishand eggs?what is the1st and mostcrucial stepto coolingprocess?Time-temperatureabuse FIFOWhat areworms thatlive in fishand Meat ?Whatdoes TCSstand for?What is thetemperaturethat most foodshould reachwhen reheated?What arethe 4 stepsof propercleaning ?What is thefinal cooktemp poultryand all stuffeditems?What is thenumber onecause offood-bourneIllness?TCSHow far shouldwe stand whentalking to otherTMs duringthese times?What isTPHC?DefineContaminationin FoodSafety ?FDA

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