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

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