Dangertemperaturezone is?FridgeTemperatureshould be?Howshould youcool foodsquickly?Symotoms offood bourneillness?name 2Food thatcontainsharmfulmicrobes ortoxins can tastenormalChlorineis aapprovedsanitizerWho is guiltyfor spreadingcontamination?What is the #1 improperfood handlingpractice?list 2personalhygiene tipsfor foodhandlersHot foodsshould be__ orhotter?2 examplesof potentiallyhazardousfoodsFreezerTemperatureshould be?What are someof the workersresponsibilities?What is oneway to controlviruses in thefood serviceWhen are 2 ofthe timeshand hygienemust bepreformedCold foodsshould be__ orcolder?What are someof theemployersresponsibilities?What is thepurpose offoodsafety?2 groupswho are athigh risk forinfectionWhat sixthings doesbacteria needto grow?Hint FAT TOMFood shouldbe re-heatedto __ within2 hrs2 ways tocontrolbacteria inthe foodserviceExample ofdirectcontamination?Example ofindirectcontamination?Dangertemperaturezone is?FridgeTemperatureshould be?Howshould youcool foodsquickly?Symotoms offood bourneillness?name 2Food thatcontainsharmfulmicrobes ortoxins can tastenormalChlorineis aapprovedsanitizerWho is guiltyfor spreadingcontamination?What is the #1 improperfood handlingpractice?list 2personalhygiene tipsfor foodhandlersHot foodsshould be__ orhotter?2 examplesof potentiallyhazardousfoodsFreezerTemperatureshould be?What are someof the workersresponsibilities?What is oneway to controlviruses in thefood serviceWhen are 2 ofthe timeshand hygienemust bepreformedCold foodsshould be__ orcolder?What are someof theemployersresponsibilities?What is thepurpose offoodsafety?2 groupswho are athigh risk forinfectionWhat sixthings doesbacteria needto grow?Hint FAT TOMFood shouldbe re-heatedto __ within2 hrs2 ways tocontrolbacteria inthe foodserviceExample ofdirectcontamination?Example ofindirectcontamination?

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