what is acommon FBIthat grown ondairy,poultry,andeggs?How far shouldwe stand whentalking to otherTMs duringthese times?Whatdoes TCSstand for?What isFIFO ?What is thenumber onecause offood-bourneIllness?What is thetemperaturethat most foodshould reachwhen reheated?TCSWhat is thefinal cooktemp poultryand all stuffeditems?What areworms thatlive in fishand Meat ?properhandwashing20Time-temperatureabuse FIFOWhere dowe storeRTE foodsin Cooler ?What arethe 4 stepsof propercleaning ?What shouldbe availableat all handwashingsinks ?DefineContaminationin FoodSafety ?Name6 Food-bourneIllnesses?Where dowe storechemicals?Final CookTemperaturefor Groundmeat,Fishand eggs?FDAwhat is the1st and mostcrucial stepto coolingprocess?What itemshould weuse whencutting aknife ?What are the5 steps ofproper handwashing ? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? Name 4 of thereasons whenwe shouldwash our handswhen handlingfood what is theminimumtime we washour hands? whatTemperatureshould items bebefore placingon the salesfloor ?What isTPHC?What is theproper PPMwhencheckingSanitizer?what is acommon FBIthat grown ondairy,poultry,andeggs?How far shouldwe stand whentalking to otherTMs duringthese times?Whatdoes TCSstand for?What isFIFO ?What is thenumber onecause offood-bourneIllness?What is thetemperaturethat most foodshould reachwhen reheated?TCSWhat is thefinal cooktemp poultryand all stuffeditems?What areworms thatlive in fishand Meat ?properhandwashing20Time-temperatureabuse FIFOWhere dowe storeRTE foodsin Cooler ?What arethe 4 stepsof propercleaning ?What shouldbe availableat all handwashingsinks ?DefineContaminationin FoodSafety ?Name6 Food-bourneIllnesses?Where dowe storechemicals?Final CookTemperaturefor Groundmeat,Fishand eggs?FDAwhat is the1st and mostcrucial stepto coolingprocess?What itemshould weuse whencutting aknife ?What are the5 steps ofproper handwashing ? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? Name 4 of thereasons whenwe shouldwash our handswhen handlingfood what is theminimumtime we washour hands? whatTemperatureshould items bebefore placingon the salesfloor ?What isTPHC?What is theproper PPMwhencheckingSanitizer?

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