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

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