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

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