Howshould youcool foodsquickly?When are 2 ofthe timeshand hygienemust bepreformed2 examplesof potentiallyhazardousfoodsWhat are someof theemployersresponsibilities?Food shouldbe re-heatedto __ within2 hrsHot foodsshould be__ orhotter?Example ofdirectcontamination?Food thatcontainsharmfulmicrobes ortoxins can tastenormalWho is theguilty forspreadingcontamination?Example ofindirectcontamination?list 2personalhygiene tipsfor foodhandlersDangertemperaturezone is?What is thepurpose offoodsafety?2 groupswho are athigh risk forinfectionChlorineis aapprovedsanitizerSymotoms offood bourneillness?name 2What are someof the workersresponsibilities?What is oneway tocontrolviruses infood serviceWhat is the #1 improperfood handlingpractice?2 ways tocontrolbacteria inthe foodserviceWhat sixthings doesbacteria needto grow?Hint FAT TOMCold foodsshould be__ orcolder?FridgeTemperatureshould be?FreezerTemperatureshould be?Howshould youcool foodsquickly?When are 2 ofthe timeshand hygienemust bepreformed2 examplesof potentiallyhazardousfoodsWhat are someof theemployersresponsibilities?Food shouldbe re-heatedto __ within2 hrsHot foodsshould be__ orhotter?Example ofdirectcontamination?Food thatcontainsharmfulmicrobes ortoxins can tastenormalWho is theguilty forspreadingcontamination?Example ofindirectcontamination?list 2personalhygiene tipsfor foodhandlersDangertemperaturezone is?What is thepurpose offoodsafety?2 groupswho are athigh risk forinfectionChlorineis aapprovedsanitizerSymotoms offood bourneillness?name 2What are someof the workersresponsibilities?What is oneway tocontrolviruses infood serviceWhat is the #1 improperfood handlingpractice?2 ways tocontrolbacteria inthe foodserviceWhat sixthings doesbacteria needto grow?Hint FAT TOMCold foodsshould be__ orcolder?FridgeTemperatureshould be?FreezerTemperatureshould be?

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