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

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