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