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

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