Food thatcontainsharmfulmicrobes ortoxins can tastenormalChlorineis aapprovedsanitizerWhat is thepurpose offoodsafety?What are someof theemployersresponsibilities?2 ways tocontrolbacteria inthe foodserviceHowshould youcool foodsquickly?Hot foodsshould be__ orhotter?2 examplesof potentiallyhazardousfoodsFridgeTemperatureshould be?Example ofindirectcontamination?Symotoms offood bourneillness?name 2Who is theguilty forspreadingcontamination?Cold foodsshould be__ orcolder?FreezerTemperatureshould be?When are 2 ofthe timeshand hygienemust bepreformedDangertemperaturezone is?What is the #1 improperfood handlingpractice?Food shouldbe re-heatedto __ within2 hrsWhat are someof the workersresponsibilities?list 2personalhygiene tipsfor foodhandlersWhat is oneway tocontrolviruses infood service2 groupswho are athigh risk forinfectionExample ofdirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMFood thatcontainsharmfulmicrobes ortoxins can tastenormalChlorineis aapprovedsanitizerWhat is thepurpose offoodsafety?What are someof theemployersresponsibilities?2 ways tocontrolbacteria inthe foodserviceHowshould youcool foodsquickly?Hot foodsshould be__ orhotter?2 examplesof potentiallyhazardousfoodsFridgeTemperatureshould be?Example ofindirectcontamination?Symotoms offood bourneillness?name 2Who is theguilty forspreadingcontamination?Cold foodsshould be__ orcolder?FreezerTemperatureshould be?When are 2 ofthe timeshand hygienemust bepreformedDangertemperaturezone is?What is the #1 improperfood handlingpractice?Food shouldbe re-heatedto __ within2 hrsWhat are someof the workersresponsibilities?list 2personalhygiene tipsfor foodhandlersWhat is oneway tocontrolviruses infood service2 groupswho are athigh risk forinfectionExample ofdirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOM

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