Example ofdirectcontamination?Chlorineis aapprovedsanitizerDangertemperaturezone is?Food thatcontainsharmfulmicrobes ortoxins can tastenormalHowshould youcool foodsquickly?2 examplesof potentiallyhazardousfoodsFreezerTemperatureshould be?Cold foodsshould be__ orcolder?Food shouldbe re-heatedto __ within2 hrsWhat is the #1 improperfood handlingpractice?Example ofindirectcontamination?What are someof theemployersresponsibilities?Hot foodsshould be__ orhotter?When are 2 ofthe timeshand hygienemust bepreformedWhat sixthings doesbacteria needto grow?Hint FAT TOM2 groupswho are athigh risk forinfectionlist 2personalhygiene tipsfor foodhandlersWho is guiltyfor spreadingcontamination?What is oneway to controlviruses in thefood serviceFridgeTemperatureshould be?Symotoms offood bourneillness?name 22 ways tocontrolbacteria inthe foodserviceWhat are someof the workersresponsibilities?What is thepurpose offoodsafety?Example ofdirectcontamination?Chlorineis aapprovedsanitizerDangertemperaturezone is?Food thatcontainsharmfulmicrobes ortoxins can tastenormalHowshould youcool foodsquickly?2 examplesof potentiallyhazardousfoodsFreezerTemperatureshould be?Cold foodsshould be__ orcolder?Food shouldbe re-heatedto __ within2 hrsWhat is the #1 improperfood handlingpractice?Example ofindirectcontamination?What are someof theemployersresponsibilities?Hot foodsshould be__ orhotter?When are 2 ofthe timeshand hygienemust bepreformedWhat sixthings doesbacteria needto grow?Hint FAT TOM2 groupswho are athigh risk forinfectionlist 2personalhygiene tipsfor foodhandlersWho is guiltyfor spreadingcontamination?What is oneway to controlviruses in thefood serviceFridgeTemperatureshould be?Symotoms offood bourneillness?name 22 ways tocontrolbacteria inthe foodserviceWhat are someof the workersresponsibilities?What is thepurpose offoodsafety?

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