Example ofdirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMFood shouldbe re-heatedto __ within2 hrs2 examplesof potentiallyhazardousfoodsWhat are someof the workersresponsibilities?Example ofindirectcontamination?Cold foodsshould be__ orcolder?list 2personalhygiene tipsfor foodhandlersWho is theguilty forspreadingcontamination?Chlorineis aapprovedsanitizerWhat is oneway tocontrolviruses infood serviceHowshould youcool foodsquickly?Dangertemperaturezone is?When are 2 ofthe timeshand hygienemust bepreformedHot foodsshould be__ orhotter?2 ways tocontrolbacteria inthe foodserviceSymotoms offood bourneillness?name 2What is thepurpose offoodsafety?FreezerTemperatureshould be?What are someof theemployersresponsibilities?What is the #1 improperfood handlingpractice?Food thatcontainsharmfulmicrobes ortoxins can tastenormal2 groupswho are athigh risk forinfectionFridgeTemperatureshould be?Example ofdirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMFood shouldbe re-heatedto __ within2 hrs2 examplesof potentiallyhazardousfoodsWhat are someof the workersresponsibilities?Example ofindirectcontamination?Cold foodsshould be__ orcolder?list 2personalhygiene tipsfor foodhandlersWho is theguilty forspreadingcontamination?Chlorineis aapprovedsanitizerWhat is oneway tocontrolviruses infood serviceHowshould youcool foodsquickly?Dangertemperaturezone is?When are 2 ofthe timeshand hygienemust bepreformedHot foodsshould be__ orhotter?2 ways tocontrolbacteria inthe foodserviceSymotoms offood bourneillness?name 2What is thepurpose offoodsafety?FreezerTemperatureshould be?What are someof theemployersresponsibilities?What is the #1 improperfood handlingpractice?Food thatcontainsharmfulmicrobes ortoxins can tastenormal2 groupswho are athigh risk forinfectionFridgeTemperatureshould 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. Example of direct contamination?
  2. What six things does bacteria need to grow? Hint FAT TOM
  3. Food should be re-heated to __ within 2 hrs
  4. 2 examples of potentially hazardous foods
  5. What are some of the workers responsibilities?
  6. Example of indirect contamination?
  7. Cold foods should be __ or colder?
  8. list 2 personal hygiene tips for food handlers
  9. Who is the guilty for spreading contamination?
  10. Chlorine is a approved sanitizer
  11. What is one way to control viruses in food service
  12. How should you cool foods quickly?
  13. Danger temperature zone is?
  14. When are 2 of the times hand hygiene must be preformed
  15. Hot foods should be __ or hotter?
  16. 2 ways to control bacteria in the food service
  17. Symotoms of food bourne illness? name 2
  18. What is the purpose of food safety?
  19. Freezer Temperature should be?
  20. What are some of the employers responsibilities?
  21. What is the # 1 improper food handling practice?
  22. Food that contains harmful microbes or toxins can taste normal
  23. 2 groups who are at high risk for infection
  24. Fridge Temperature should be?