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

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