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

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