When are 2 ofthe timeshand hygienemust bepreformedCold foodsshould be__ orcolder?What are someof the workersresponsibilities?Howshould youcool foodsquickly?Example ofdirectcontamination?Symotoms offood bourneillness?name 2Who is guiltyfor spreadingcontamination?Food thatcontainsharmfulmicrobes ortoxins can tastenormalExample ofindirectcontamination?FridgeTemperatureshould be?Dangertemperaturezone is?Chlorineis aapprovedsanitizerWhat is thepurpose offoodsafety?2 ways tocontrolbacteria inthe foodserviceWhat are someof theemployersresponsibilities?2 groupswho are athigh risk forinfectionWhat is oneway to controlviruses in thefood serviceFreezerTemperatureshould be?What sixthings doesbacteria needto grow?Hint FAT TOMHot foodsshould be__ orhotter?list 2personalhygiene tipsfor foodhandlersWhat is the #1 improperfood handlingpractice?Food shouldbe re-heatedto __ within2 hrs2 examplesof potentiallyhazardousfoodsWhen are 2 ofthe timeshand hygienemust bepreformedCold foodsshould be__ orcolder?What are someof the workersresponsibilities?Howshould youcool foodsquickly?Example ofdirectcontamination?Symotoms offood bourneillness?name 2Who is guiltyfor spreadingcontamination?Food thatcontainsharmfulmicrobes ortoxins can tastenormalExample ofindirectcontamination?FridgeTemperatureshould be?Dangertemperaturezone is?Chlorineis aapprovedsanitizerWhat is thepurpose offoodsafety?2 ways tocontrolbacteria inthe foodserviceWhat are someof theemployersresponsibilities?2 groupswho are athigh risk forinfectionWhat is oneway to controlviruses in thefood serviceFreezerTemperatureshould be?What sixthings doesbacteria needto grow?Hint FAT TOMHot foodsshould be__ orhotter?list 2personalhygiene tipsfor foodhandlersWhat is the #1 improperfood handlingpractice?Food shouldbe re-heatedto __ within2 hrs2 examplesof potentiallyhazardousfoods

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