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

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.


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