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

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