Howshould youcool foodsquickly?What is the #1 improperfood handlingpractice?Symotoms offood bourneillness?name 2Dangertemperaturezone is?Example ofindirectcontamination?FridgeTemperatureshould be?Who is guiltyfor spreadingcontamination?2 groupswho are athigh risk forinfectionlist 2personalhygiene tipsfor foodhandlersFood shouldbe re-heatedto __ within2 hrsExample ofdirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMCold foodsshould be__ orcolder?What are someof the workersresponsibilities?Hot foodsshould be__ orhotter?Chlorineis aapprovedsanitizerWhen are 2 ofthe timeshand hygienemust bepreformedWhat are someof theemployersresponsibilities?Food thatcontainsharmfulmicrobes ortoxins can tastenormalWhat is oneway to controlviruses in thefood serviceFreezerTemperatureshould be?What is thepurpose offoodsafety?2 ways tocontrolbacteria inthe foodservice2 examplesof potentiallyhazardousfoodsHowshould youcool foodsquickly?What is the #1 improperfood handlingpractice?Symotoms offood bourneillness?name 2Dangertemperaturezone is?Example ofindirectcontamination?FridgeTemperatureshould be?Who is guiltyfor spreadingcontamination?2 groupswho are athigh risk forinfectionlist 2personalhygiene tipsfor foodhandlersFood shouldbe re-heatedto __ within2 hrsExample ofdirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMCold foodsshould be__ orcolder?What are someof the workersresponsibilities?Hot foodsshould be__ orhotter?Chlorineis aapprovedsanitizerWhen are 2 ofthe timeshand hygienemust bepreformedWhat are someof theemployersresponsibilities?Food thatcontainsharmfulmicrobes ortoxins can tastenormalWhat is oneway to controlviruses in thefood serviceFreezerTemperatureshould be?What is thepurpose offoodsafety?2 ways tocontrolbacteria inthe foodservice2 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. How should you cool foods quickly?
  2. What is the # 1 improper food handling practice?
  3. Symotoms of food bourne illness? name 2
  4. Danger temperature zone is?
  5. Example of indirect contamination?
  6. Fridge Temperature should be?
  7. Who is guilty for spreading contamination?
  8. 2 groups who are at high risk for infection
  9. list 2 personal hygiene tips for food handlers
  10. Food should be re-heated to __ within 2 hrs
  11. Example of direct contamination?
  12. What six things does bacteria need to grow? Hint FAT TOM
  13. Cold foods should be __ or colder?
  14. What are some of the workers responsibilities?
  15. Hot foods should be __ or hotter?
  16. Chlorine is a approved sanitizer
  17. When are 2 of the times hand hygiene must be preformed
  18. What are some of the employers responsibilities?
  19. Food that contains harmful microbes or toxins can taste normal
  20. What is one way to control viruses in the food service
  21. Freezer Temperature should be?
  22. What is the purpose of food safety?
  23. 2 ways to control bacteria in the food service
  24. 2 examples of potentially hazardous foods