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

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