What are someof theemployersresponsibilities?FridgeTemperatureshould be?Symotoms offood bourneillness?name 2When are 2 ofthe timeshand hygienemust bepreformedWhat sixthings doesbacteria needto grow?Hint FAT TOMCold foodsshould be__ orcolder?What are someof the workersresponsibilities?Example ofindirectcontamination?What is the #1 improperfood handlingpractice?Hot foodsshould be__ orhotter?Food thatcontainsharmfulmicrobes ortoxins can tastenormalWhat is oneway to controlviruses in thefood service2 examplesof potentiallyhazardousfoods2 groupswho are athigh risk forinfectionFood shouldbe re-heatedto __ within2 hrsWho is guiltyfor spreadingcontamination?Dangertemperaturezone is?2 ways tocontrolbacteria inthe foodserviceFreezerTemperatureshould be?Chlorineis aapprovedsanitizerExample ofdirectcontamination?Howshould youcool foodsquickly?What is thepurpose offoodsafety?list 2personalhygiene tipsfor foodhandlersWhat are someof theemployersresponsibilities?FridgeTemperatureshould be?Symotoms offood bourneillness?name 2When are 2 ofthe timeshand hygienemust bepreformedWhat sixthings doesbacteria needto grow?Hint FAT TOMCold foodsshould be__ orcolder?What are someof the workersresponsibilities?Example ofindirectcontamination?What is the #1 improperfood handlingpractice?Hot foodsshould be__ orhotter?Food thatcontainsharmfulmicrobes ortoxins can tastenormalWhat is oneway to controlviruses in thefood service2 examplesof potentiallyhazardousfoods2 groupswho are athigh risk forinfectionFood shouldbe re-heatedto __ within2 hrsWho is guiltyfor spreadingcontamination?Dangertemperaturezone is?2 ways tocontrolbacteria inthe foodserviceFreezerTemperatureshould be?Chlorineis aapprovedsanitizerExample ofdirectcontamination?Howshould youcool foodsquickly?What is thepurpose offoodsafety?list 2personalhygiene tipsfor foodhandlers

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