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