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

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