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