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

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