Hot foodsshould be__ orhotter?Howshould youcool foodsquickly?list 2personalhygiene tipsfor foodhandlersDangertemperaturezone is?Who is theguilty forspreadingcontamination?What are someof theemployersresponsibilities?Cold foodsshould be__ orcolder?Symotoms offood bourneillness?name 2Example ofdirectcontamination?Example ofindirectcontamination?Food thatcontainsharmfulmicrobes ortoxins can tastenormalFridgeTemperatureshould be?2 examplesof potentiallyhazardousfoodsChlorineis aapprovedsanitizerWhat sixthings doesbacteria needto grow?Hint FAT TOMFreezerTemperatureshould be?What are someof the workersresponsibilities?Food shouldbe re-heatedto __ within2 hrsWhen are 2 ofthe timeshand hygienemust bepreformedWhat is oneway tocontrolviruses infood service2 groupswho are athigh risk forinfectionWhat is the #1 improperfood handlingpractice?What is thepurpose offoodsafety?2 ways tocontrolbacteria inthe foodserviceHot foodsshould be__ orhotter?Howshould youcool foodsquickly?list 2personalhygiene tipsfor foodhandlersDangertemperaturezone is?Who is theguilty forspreadingcontamination?What are someof theemployersresponsibilities?Cold foodsshould be__ orcolder?Symotoms offood bourneillness?name 2Example ofdirectcontamination?Example ofindirectcontamination?Food thatcontainsharmfulmicrobes ortoxins can tastenormalFridgeTemperatureshould be?2 examplesof potentiallyhazardousfoodsChlorineis aapprovedsanitizerWhat sixthings doesbacteria needto grow?Hint FAT TOMFreezerTemperatureshould be?What are someof the workersresponsibilities?Food shouldbe re-heatedto __ within2 hrsWhen are 2 ofthe timeshand hygienemust bepreformedWhat is oneway tocontrolviruses infood service2 groupswho are athigh risk forinfectionWhat is the #1 improperfood handlingpractice?What is thepurpose offoodsafety?2 ways tocontrolbacteria inthe foodservice

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.


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