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

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