(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. 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.
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This is the final step in the sanitize process
Air Dry
In cold cabinets, how do you prevent odor and mold
Allow Airflow
How often should foods be temped during holding
2 Hours
What kind of chemicals require pictograms
Hazardous
This product is used to reduce bacteria safe levels
Sanitizer
How long must a test strip be submerged
10 Seconds
All chemicals have this to describe any hazards or precautions
SDS
How many PPM should our sanitizer be
200 PPM
Top Shelf
Shelf ready to eat foods should be stored in cooler
Shelf raw poultry should be on in the Cooler/Freezer
Bottom Shelf
Contamination bucket is kept here
Chemical Room
This is to protect you while working with chemicals or working with chemicals
PPE
41°-135°
Danger Zone
This should be done to all food contact surfaces before a break
Wash, rinse, sanitize
Temp wash compartment should be
165°
1 pack of chemicals is used to mix a bottle
True
When should cold foods be tossed
70°
Temp required on rinse compartment of dish machine
185°
This is the minimum temp of dish water
110°
How many hours do you have to get hot food from 70°-41°
4 Hours
This chemical can be used on floors, but must be washed and rinsed away
Degreaser
During 2-step cooling, how many hours do you have
6 Hours
Hand should be washed for this long
20 seconds
When should you change sanitizer buckets
Every 4 Hours
HAACP and SDS Sheets are stored here
Employee Table
This chemical cannot be used on any food surfaces
Germicide
Reheated foods must be 165° for how long
15 Seconds
During breaks, where should grains be stored
In Cooler
