Food Hygiene and Kitchen Safety - 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.

1. 2 groups who are at high risk for infection
2. What are some of the employers responsibilities?
3. What is the purpose of food safety?
4. Who is the guilty for spreading contamination?
5. Example of direct contamination?
6. What six things does bacteria need to grow? Hint FAT TOM
7. When are 2 of the times hand hygiene must be preformed
8. list 2 personal hygiene tips for food handlers
9. How should you cool foods quickly?
10. What are some of the workers responsibilities?
11. Freezer Temperature should be?
12. What is one way to control viruses in food service
13. Hot foods should be __ or hotter?
14. Food that contains harmful microbes or toxins can taste normal
15. Chlorine is a approved sanitizer
16. Fridge Temperature should be?
17. Cold foods should be __ or colder?
18. 2 ways to control bacteria in the food service
19. Symotoms of food bourne illness? name 2
20. What is the # 1 improper food handling practice?
21. Danger temperature zone is?
22. Example of indirect contamination?
23. 2 examples of potentially hazardous foods
24. Food should be re-heated to __ within 2 hrs