Hot foodsshould be__ orhotter?2 examplesof potentiallyhazardousfoodsWhen are 2 ofthe timeshand hygienemust bepreformedSymotoms offood bourneillness?name 2Example ofindirectcontamination?2 groupswho are athigh risk forinfectionDangertemperaturezone is?What is thepurpose offoodsafety?Howshould youcool foodsquickly?Cold foodsshould be__ orcolder?list 2personalhygiene tipsfor foodhandlersWho is theguilty forspreadingcontamination?What is the #1 improperfood handlingpractice?2 ways tocontrolbacteria inthe foodserviceWhat are someof the workersresponsibilities?Food shouldbe re-heatedto __ within2 hrsWhat are someof theemployersresponsibilities?Chlorineis aapprovedsanitizerWhat sixthings doesbacteria needto grow?Hint FAT TOMFridgeTemperatureshould be?Example ofdirectcontamination?FreezerTemperatureshould be?What is oneway tocontrolviruses infood serviceFood thatcontainsharmfulmicrobes ortoxins can tastenormalHot foodsshould be__ orhotter?2 examplesof potentiallyhazardousfoodsWhen are 2 ofthe timeshand hygienemust bepreformedSymotoms offood bourneillness?name 2Example ofindirectcontamination?2 groupswho are athigh risk forinfectionDangertemperaturezone is?What is thepurpose offoodsafety?Howshould youcool foodsquickly?Cold foodsshould be__ orcolder?list 2personalhygiene tipsfor foodhandlersWho is theguilty forspreadingcontamination?What is the #1 improperfood handlingpractice?2 ways tocontrolbacteria inthe foodserviceWhat are someof the workersresponsibilities?Food shouldbe re-heatedto __ within2 hrsWhat are someof theemployersresponsibilities?Chlorineis aapprovedsanitizerWhat sixthings doesbacteria needto grow?Hint FAT TOMFridgeTemperatureshould be?Example ofdirectcontamination?FreezerTemperatureshould be?What is oneway tocontrolviruses infood serviceFood thatcontainsharmfulmicrobes ortoxins can tastenormal

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