Food Safety Bingo

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Food Safety Bingo
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Food Safety Bingo!

• Presented by
• JoAnne Robinett, SNS
• Beavercreek City Schools
• Beavercreek, Ohio

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What can happen when you use the same cutting
board for two different preparation procedures?

• Cross Contamination

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Is there a glove law?
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What Does HACCP Stand For?

• Hazard Analysis of Critical Control Points

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The term for the time and temperature ranges for
food preparation and service either hot or cold
- that keep food safe?

• Critical Limits

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How would you monitor a CCP while preparing food?

• Thermometer
• Clock

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The Proper Temperature for holding HOT Food is

• 135 or above

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The Proper Temperature for holding Cold Food is

• 41 or below

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The Proper Internal Temperature for Cooking a
Roast (pork or beef) is

• 145 for 15 seconds

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The Proper Internal Temperature for Cooking
Poultry is

• 165 for 15 seconds

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The Proper Internal Temperature for Cooking
Ground Beef is

• 155 for 15 seconds

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The Proper Internal Temperature for Cooking Fish
is

• 145 for 15 seconds
• Do you have to remember these numbers?

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What is an SOP?

• Written instructions for a food service task that
  reduce food safety hazards.
• It stands for
• Standard Operating Procedures

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What area often taught in junior high science
class is a part of every food safety plan?

• Personal Hygiene

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An essential part of food preparation and serving
that can prevent the contamination of food and
stop the spread of germs that can make workers
and customers ill. This should be implemented
often during the workday.

• Hand Washing
• Bonus how long should you wash your hands?

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What are the foods called that need no further
preparation before consumption?

• Ready to Eat RTE
• Bonus question where are these foods stored in
  the refrigerator?

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The proper order for a three compartment sink is

• Wash
• Rinse
• Sanitize

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How do you know if your thermometer is operating
properly?

• Calibrate
• Bonus when should you calibrate?

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PIC

• Person in Charge
• Does this mean the manager?

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The Refrigerator Bug

• Listeriosis
• This is why refrigerated foods should always be
  date marked and discarded within 7 days.

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What is the name of the USDA course that teaches
food safety and is a cornerstone requirement for
SNA certification?

• Serving it Safe

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How long do you have for food to cool down from
135 to 70?

• 2 hours

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How long do you have for food to cool down from
70 to 41?

• An additional 4 hours

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Contaminants to Food

• Physical
• Chemical
• Biological

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Ways to safely thaw food for cooking

• In the refrigerator
• Under cold running water
• In the microwave (must be prepared immediately)
• As a part of the cooking process

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The flow of food

• Purchasing
• Receiving
• Storage
• Preparation
• Cooking
• Cooling
• Holding
• Serving

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Common Food Allergens

• Milk and Dairy
• Eggs
• Fish
• Shellfish
• Wheat
• Soy
• Peanuts
• Tree Nuts