FDAGovernmentagencyresponsible forsetting & enforcingFood SafetyRegulation in theU.S.?HOLDAny productexposed toBLOOD mustbe segregatedon and placedon?Examples ofExternal Eventsor Circumstancesrelating toSpecialSituationsWho's responsible tobe knowledgeable ofwhich events could beclassified as a SpecialSituation & Report allincidents or suspiciousactivity to a Supervisor,Manager, HR, orQuality?Naturalmaterial that isnot allowed onthe productionfloorWhat is celebratedon June 7th?To raise awarenessabout theimportance of foodsafety at all stagesof the food chain.Wipe, scrape, wash orscrub.* Production ContactSurfaces*Equipment framework &conveyors.*Ingredient or product bins,carts & tools/utensils* Vacuum or washoverheads, walls & utilitieswithing the GMP areas...The intentionalsubstitution, addition orremoval of a materialto increase theperceived value(ingredients, finishedproduct, or packaging)or reduce the cost ofits production.HACCP'S3 HazardCategories thatmay make aproduct unsafeto consume?FIFOAnotherterm forFirs-In,First-OutPlasticBottlesWhat is providedby the companyfor use on theproduction floor &should onlycontain WATER?Personnel withminor cuts mustwear what itemthat is waterproof,metal detectable &specific color?Without beingput on awarmer, cookedfood should berefrigerated orstored within?What will coverthe head area& earscompletely orany facial hair?SafetyException thatis Managementapproved &worn under theuniform? QualityControlProgramsThey include theinspection, testing &monitoring activities ofquality control programs,along with additionalactivities that are devotedto the PREVENTION offood safety hazards &quality defects.What shall beclean andshort? (notextendingbeyondfingertips)HACCPAnother termfor HazardAnalysis &Critical ControlPoints?FoodSafetyTerm refers tohandling, preparing &storing food in a wayto best reduce therisk of individualsbecoming sick fromfoodborne illnessesCritical Control Point(CCP)specific procedure oroperational step that weemploy to eliminate thehazard(s) or minimize it'slikelihood of occurrence& reaching theconsumer.Minimumofwashinghands?These foods canlead to symptomsranging from milddiscomfort tosevere allergicreactions.Must be worn wherehands needprotection (PPE),affected by a skincondition, or woundscovered by a Band-Aid (Blue Metaldetectable)What/Whereis the properway to thawfrozen meat?FDAGovernmentagencyresponsible forsetting & enforcingFood SafetyRegulation in theU.S.?HOLDAny productexposed toBLOOD mustbe segregatedon and placedon?Examples ofExternal Eventsor Circumstancesrelating toSpecialSituationsWho's responsible tobe knowledgeable ofwhich events could beclassified as a SpecialSituation & Report allincidents or suspiciousactivity to a Supervisor,Manager, HR, orQuality?Naturalmaterial that isnot allowed onthe productionfloorWhat is celebratedon June 7th?To raise awarenessabout theimportance of foodsafety at all stagesof the food chain.Wipe, scrape, wash orscrub.* Production ContactSurfaces*Equipment framework &conveyors.*Ingredient or product bins,carts & tools/utensils* Vacuum or washoverheads, walls & utilitieswithing the GMP areas...The intentionalsubstitution, addition orremoval of a materialto increase theperceived value(ingredients, finishedproduct, or packaging)or reduce the cost ofits production.HACCP'S3 HazardCategories thatmay make aproduct unsafeto consume?FIFOAnotherterm forFirs-In,First-OutPlasticBottlesWhat is providedby the companyfor use on theproduction floor &should onlycontain WATER?Personnel withminor cuts mustwear what itemthat is waterproof,metal detectable &specific color?Without beingput on awarmer, cookedfood should berefrigerated orstored within?What will coverthe head area& earscompletely orany facial hair?SafetyException thatis Managementapproved &worn under theuniform?QualityControlProgramsThey include theinspection, testing &monitoring activities ofquality control programs,along with additionalactivities that are devotedto the PREVENTION offood safety hazards &quality defects.What shall beclean andshort? (notextendingbeyondfingertips)HACCPAnother termfor HazardAnalysis &Critical ControlPoints?FoodSafetyTerm refers tohandling, preparing &storing food in a wayto best reduce therisk of individualsbecoming sick fromfoodborne illnessesCritical Control Point(CCP)specific procedure oroperational step that weemploy to eliminate thehazard(s) or minimize it'slikelihood of occurrence& reaching theconsumer.Minimumofwashinghands?These foods canlead to symptomsranging from milddiscomfort tosevere allergicreactions.Must be worn wherehands needprotection (PPE),affected by a skincondition, or woundscovered by a Band-Aid (Blue Metaldetectable)What/Whereis the properway to thawfrozen meat?

Untitled Bingo - Call List

(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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  1. Government agency responsible for setting & enforcing Food Safety Regulation in the U.S.?
    FDA
  2. Any product exposed to BLOOD must be segregated on and placed on?
    HOLD
  3. Examples of External Events or Circumstances relating to Special Situations
  4. Who's responsible to be knowledgeable of which events could be classified as a Special Situation & Report all incidents or suspicious activity to a Supervisor, Manager, HR, or Quality?
  5. Natural material that is not allowed on the production floor
  6. What is celebrated on June 7th? To raise awareness about the importance of food safety at all stages of the food chain.
  7. Wipe, scrape, wash or scrub. * Production Contact Surfaces *Equipment framework & conveyors. *Ingredient or product bins, carts & tools/utensils * Vacuum or wash overheads, walls & utilities withing the GMP areas...
  8. The intentional substitution, addition or removal of a material to increase the perceived value (ingredients, finished product, or packaging) or reduce the cost of its production.
  9. HACCP'S 3 Hazard Categories that may make a product unsafe to consume?
  10. Another term for Firs-In, First-Out
    FIFO
  11. What is provided by the company for use on the production floor & should only contain WATER?
    Plastic Bottles
  12. Personnel with minor cuts must wear what item that is waterproof, metal detectable & specific color?
  13. Without being put on a warmer, cooked food should be refrigerated or stored within?
  14. What will cover the head area & ears completely or any facial hair?
  15. Safety Exception that is Management approved & worn under the uniform?
  16. They include the inspection, testing & monitoring activities of quality control programs, along with additional activities that are devoted to the PREVENTION of food safety hazards & quality defects.
    Quality Control Programs
  17. What shall be clean and short? (not extending beyond fingertips)
  18. Another term for Hazard Analysis & Critical Control Points?
    HACCP
  19. Term refers to handling, preparing & storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses
    Food Safety
  20. Critical Control Point (CCP) specific procedure or operational step that we employ to eliminate the hazard(s) or minimize it's likelihood of occurrence & reaching the consumer.
  21. Minimum of washing hands?
  22. These foods can lead to symptoms ranging from mild discomfort to severe allergic reactions.
  23. Must be worn where hands need protection (PPE), affected by a skin condition, or wounds covered by a Band-Aid (Blue Metal detectable)
  24. What/Where is the proper way to thaw frozen meat?