What itemshould weuse whencutting aknife ?Where dowe storeRTE foodsin Cooler ? what is theminimumtime we washour hands? How far shouldwe stand whentalking to otherTMs duringthese times?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhat are the5 steps ofproper handwashing ?properhandwashing How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What shouldbe availableat all handwashingsinks ?TCSName6 Food-bourneIllnesses?What is thenumber onecause offood-bourneIllness?Whatdoes TCSstand for?What isFIFO ?What areworms thatlive in fishand Meat ?what is acommon FBIthat grown ondairy,poultry,andeggs?What is theproper PPMwhencheckingSanitizer?DefineContaminationin FoodSafety ?20What is thefinal cooktemp poultryand all stuffeditems?whatTemperatureshould items bebefore placingon the salesfloor ?What arethe 4 stepsof propercleaning ?What is thetemperaturethat most foodshould reachwhen reheated?Where dowe storechemicals?Final CookTemperaturefor Groundmeat,Fishand eggs?Time-temperatureabuse FIFOwhat is the1st and mostcrucial stepto coolingprocess?FDAWhat isTPHC?What itemshould weuse whencutting aknife ?Where dowe storeRTE foodsin Cooler ? what is theminimumtime we washour hands? How far shouldwe stand whentalking to otherTMs duringthese times?Name 4 of thereasons whenwe shouldwash our handswhen handlingfoodWhat are the5 steps ofproper handwashing ?properhandwashing How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What shouldbe availableat all handwashingsinks ?TCSName6 Food-bourneIllnesses?What is thenumber onecause offood-bourneIllness?Whatdoes TCSstand for?What isFIFO ?What areworms thatlive in fishand Meat ?what is acommon FBIthat grown ondairy,poultry,andeggs?What is theproper PPMwhencheckingSanitizer?DefineContaminationin FoodSafety ?20What is thefinal cooktemp poultryand all stuffeditems?whatTemperatureshould items bebefore placingon the salesfloor ?What arethe 4 stepsof propercleaning ?What is thetemperaturethat most foodshould reachwhen reheated?Where dowe storechemicals?Final CookTemperaturefor Groundmeat,Fishand eggs?Time-temperatureabuse FIFOwhat is the1st and mostcrucial stepto coolingprocess?FDAWhat isTPHC?

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