DefineContaminationin FoodSafety ?TCSwhat is acommon FBIthat grown ondairy,poultry,andeggs?What is thetemperaturethat most foodshould reachwhen reheated?Final CookTemperaturefor Groundmeat,Fishand eggs?Where dowe storechemicals?Whatdoes TCSstand for?What isFIFO ?Name6 Food-bourneIllnesses? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What shouldbe availableat all handwashingsinks ?20What isTPHC?What is thenumber onecause offood-bourneIllness?properhandwashingWhat arethe 4 stepsof propercleaning ?What are the5 steps ofproper handwashing ?whatTemperatureshould items bebefore placingon the salesfloor ?How far shouldwe stand whentalking to otherTMs duringthese times? what is theminimumtime we washour hands? Where dowe storeRTE foodsin Cooler ?Time-temperatureabuse FIFOName 4 of thereasons whenwe shouldwash our handswhen handlingfoodwhat is the1st and mostcrucial stepto coolingprocess?What is theproper PPMwhencheckingSanitizer?What is thefinal cooktemp poultryand all stuffeditems?What areworms thatlive in fishand Meat ?What itemshould weuse whencutting aknife ?FDADefineContaminationin FoodSafety ?TCSwhat is acommon FBIthat grown ondairy,poultry,andeggs?What is thetemperaturethat most foodshould reachwhen reheated?Final CookTemperaturefor Groundmeat,Fishand eggs?Where dowe storechemicals?Whatdoes TCSstand for?What isFIFO ?Name6 Food-bourneIllnesses? How often mustin-useutensils/tools bewashed, rinsed,sanitized ? What shouldbe availableat all handwashingsinks ?20What isTPHC?What is thenumber onecause offood-bourneIllness?properhandwashingWhat arethe 4 stepsof propercleaning ?What are the5 steps ofproper handwashing ?whatTemperatureshould items bebefore placingon the salesfloor ?How far shouldwe stand whentalking to otherTMs duringthese times? what is theminimumtime we washour hands? Where dowe storeRTE foodsin Cooler ?Time-temperatureabuse FIFOName 4 of thereasons whenwe shouldwash our handswhen handlingfoodwhat is the1st and mostcrucial stepto coolingprocess?What is theproper PPMwhencheckingSanitizer?What is thefinal cooktemp poultryand all stuffeditems?What areworms thatlive in fishand Meat ?What itemshould weuse whencutting aknife ?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
N
3
I
4
O
5
O
6
N
7
O
8
B
9
B
10
G
11
I
12
I
13
I
14
N
15
O
16
O
17
O
18
N
19
G
20
I
21
B
22
G
23
G
24
B
25
B
26
I
27
G
28
N
29
B
  1. G-Define Contamination in Food Safety ?
  2. N-TCS
  3. I-what is a common FBI that grown on dairy,poultry,and eggs?
  4. O-What is the temperature that most food should reach when reheated ?
  5. O-Final Cook Temperature for Ground meat,Fish and eggs?
  6. N-Where do we store chemicals?
  7. O-What does TCS stand for ?
  8. B-What is FIFO ?
  9. B-Name 6 Food-bourne Illnesses?
  10. G- How often must in-use utensils/tools be washed, rinsed, sanitized ?
  11. I-What should be available at all hand washing sinks ?
  12. I-20
  13. I-What is TPHC?
  14. N-What is the number one cause of food-bourne Illness?
  15. O-proper hand washing
  16. O-What are the 4 steps of proper cleaning ?
  17. O-What are the 5 steps of proper hand washing ?
  18. N-what Temperature should items be before placing on the sales floor ?
  19. G-How far should we stand when talking to other TMs during these times?
  20. I- what is the minimum time we wash our hands?
  21. B-Where do we store RTE foods in Cooler ?
  22. G-Time-temperature abuse FIFO
  23. G-Name 4 of the reasons when we should wash our hands when handling food
  24. B-what is the 1st and most crucial step to cooling process?
  25. B-What is the proper PPM when checking Sanitizer?
  26. I-What is the final cook temp poultry and all stuffed items?
  27. G-What are worms that live in fish and Meat ?
  28. N-What item should we use when cutting a knife ?
  29. B-FDA