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