what is acommon FBIthat grown ondairy,poultry,andeggs?What is thetemperaturethat most foodshould reachwhen reheated?What isTPHC? what is theminimumtime we washour hands? What is thenumber onecause offood-bourneIllness?How far shouldwe stand whentalking to otherTMs duringthese times?Where dowe storeRTE foodsin Cooler ?What shouldbe availableat all handwashingsinks ?Final CookTemperaturefor Groundmeat,Fishand eggs?What arethe 4 stepsof propercleaning ?What isFIFO ?Time-temperatureabuse FIFOTCSFDAWhat is thefinal cooktemp poultryand all stuffeditems?DefineContaminationin FoodSafety ?whatTemperatureshould items bebefore placingon the salesfloor ?properhandwashingWhat are the5 steps ofproper handwashing ?what is the1st and mostcrucial stepto coolingprocess?Whatdoes TCSstand for?20What is theproper PPMwhencheckingSanitizer?Where dowe storechemicals?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodName6 Food-bourneIllnesses? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What itemshould weuse whencutting aknife ?What areworms thatlive in fishand Meat ?what is acommon FBIthat grown ondairy,poultry,andeggs?What is thetemperaturethat most foodshould reachwhen reheated?What isTPHC? what is theminimumtime we washour hands? What is thenumber onecause offood-bourneIllness?How far shouldwe stand whentalking to otherTMs duringthese times?Where dowe storeRTE foodsin Cooler ?What shouldbe availableat all handwashingsinks ?Final CookTemperaturefor Groundmeat,Fishand eggs?What arethe 4 stepsof propercleaning ?What isFIFO ?Time-temperatureabuse FIFOTCSFDAWhat is thefinal cooktemp poultryand all stuffeditems?DefineContaminationin FoodSafety ?whatTemperatureshould items bebefore placingon the salesfloor ?properhandwashingWhat are the5 steps ofproper handwashing ?what is the1st and mostcrucial stepto coolingprocess?Whatdoes TCSstand for?20What is theproper PPMwhencheckingSanitizer?Where dowe storechemicals?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodName6 Food-bourneIllnesses? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What itemshould weuse whencutting aknife ?What areworms thatlive in fishand Meat ?

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