When are 2 ofthe timeshand hygienemust bepreformedWho is theguilty forspreadingcontamination?Dangertemperaturezone is?FridgeTemperatureshould be?Food shouldbe re-heatedto __ within2 hrsExample ofindirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOM2 examplesof potentiallyhazardousfoodsFood thatcontainsharmfulmicrobes ortoxins can tastenormalWhat is thepurpose offoodsafety?2 ways tocontrolbacteria inthe foodserviceSymotoms offood bourneillness?name 2What are someof the workersresponsibilities?What is the #1 improperfood handlingpractice?Cold foodsshould be__ orcolder?What is oneway tocontrolviruses infood serviceHowshould youcool foodsquickly?Chlorineis aapprovedsanitizerFreezerTemperatureshould be?Example ofdirectcontamination?list 2personalhygiene tipsfor foodhandlers2 groupswho are athigh risk forinfectionWhat are someof theemployersresponsibilities?Hot foodsshould be__ orhotter?When are 2 ofthe timeshand hygienemust bepreformedWho is theguilty forspreadingcontamination?Dangertemperaturezone is?FridgeTemperatureshould be?Food shouldbe re-heatedto __ within2 hrsExample ofindirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOM2 examplesof potentiallyhazardousfoodsFood thatcontainsharmfulmicrobes ortoxins can tastenormalWhat is thepurpose offoodsafety?2 ways tocontrolbacteria inthe foodserviceSymotoms offood bourneillness?name 2What are someof the workersresponsibilities?What is the #1 improperfood handlingpractice?Cold foodsshould be__ orcolder?What is oneway tocontrolviruses infood serviceHowshould youcool foodsquickly?Chlorineis aapprovedsanitizerFreezerTemperatureshould be?Example ofdirectcontamination?list 2personalhygiene tipsfor foodhandlers2 groupswho are athigh risk forinfectionWhat are someof theemployersresponsibilities?Hot foodsshould be__ orhotter?

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