What shouldbe availableat all handwashingsinks ?What areworms thatlive in fishand Meat ?Where dowe storechemicals?What is thefinal cooktemp poultryand all stuffeditems?What itemshould weuse whencutting aknife ?What isTPHC?what is the1st and mostcrucial stepto coolingprocess?TCSwhat is acommon FBIthat grown ondairy,poultry,andeggs?whatTemperatureshould items bebefore placingon the salesfloor ?What is thetemperaturethat most foodshould reachwhen reheated?DefineContaminationin FoodSafety ?What is thenumber onecause offood-bourneIllness?What are the5 steps ofproper handwashing ?properhandwashingWhatdoes TCSstand for?Final CookTemperaturefor Groundmeat,Fishand eggs?What isFIFO ?Where dowe storeRTE foodsin Cooler ?Time-temperatureabuse FIFOWhat arethe 4 stepsof propercleaning ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfood20What is theproper PPMwhencheckingSanitizer?Name6 Food-bourneIllnesses?FDA How often mustin-useutensils/tools bewashed, rinsed,sanitized ?  what is theminimumtime we washour hands? How far shouldwe stand whentalking to otherTMs duringthese times?What shouldbe availableat all handwashingsinks ?What areworms thatlive in fishand Meat ?Where dowe storechemicals?What is thefinal cooktemp poultryand all stuffeditems?What itemshould weuse whencutting aknife ?What isTPHC?what is the1st and mostcrucial stepto coolingprocess?TCSwhat is acommon FBIthat grown ondairy,poultry,andeggs?whatTemperatureshould items bebefore placingon the salesfloor ?What is thetemperaturethat most foodshould reachwhen reheated?DefineContaminationin FoodSafety ?What is thenumber onecause offood-bourneIllness?What are the5 steps ofproper handwashing ?properhandwashingWhatdoes TCSstand for?Final CookTemperaturefor Groundmeat,Fishand eggs?What isFIFO ?Where dowe storeRTE foodsin Cooler ?Time-temperatureabuse FIFOWhat arethe 4 stepsof propercleaning ?Name 4 of thereasons whenwe shouldwash our handswhen handlingfood20What is theproper PPMwhencheckingSanitizer?Name6 Food-bourneIllnesses?FDA How often mustin-useutensils/tools bewashed, rinsed,sanitized ?  what is theminimumtime we washour hands? How far shouldwe stand whentalking to otherTMs duringthese times?

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