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

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