FDAWhat is thetemperaturethat most foodshould reachwhen reheated? what is theminimumtime we washour hands? Where dowe storeRTE foodsin Cooler ?what is acommon FBIthat grown ondairy,poultry,andeggs?TCS20whatTemperatureshould items bebefore placingon the salesfloor ?what is the1st and mostcrucial stepto coolingprocess?Where dowe storechemicals?What shouldbe availableat all handwashingsinks ?properhandwashingWhat isTPHC?Name6 Food-bourneIllnesses?How far shouldwe stand whentalking to otherTMs duringthese times? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What areworms thatlive in fishand Meat ?Time-temperatureabuse FIFOWhat itemshould weuse whencutting aknife ?What are the5 steps ofproper handwashing ?Final CookTemperaturefor Groundmeat,Fishand eggs?What is thenumber onecause offood-bourneIllness?What is thefinal cooktemp poultryand all stuffeditems?What arethe 4 stepsof propercleaning ?What is theproper PPMwhencheckingSanitizer?DefineContaminationin FoodSafety ?Whatdoes TCSstand for?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhat isFIFO ?FDAWhat is thetemperaturethat most foodshould reachwhen reheated? what is theminimumtime we washour hands? Where dowe storeRTE foodsin Cooler ?what is acommon FBIthat grown ondairy,poultry,andeggs?TCS20whatTemperatureshould items bebefore placingon the salesfloor ?what is the1st and mostcrucial stepto coolingprocess?Where dowe storechemicals?What shouldbe availableat all handwashingsinks ?properhandwashingWhat isTPHC?Name6 Food-bourneIllnesses?How far shouldwe stand whentalking to otherTMs duringthese times? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What areworms thatlive in fishand Meat ?Time-temperatureabuse FIFOWhat itemshould weuse whencutting aknife ?What are the5 steps ofproper handwashing ?Final CookTemperaturefor Groundmeat,Fishand eggs?What is thenumber onecause offood-bourneIllness?What is thefinal cooktemp poultryand all stuffeditems?What arethe 4 stepsof propercleaning ?What is theproper PPMwhencheckingSanitizer?DefineContaminationin FoodSafety ?Whatdoes TCSstand for?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhat isFIFO ?

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