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

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