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

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