Food shouldbe re-heatedto __ within2 hrsFood thatcontainsharmfulmicrobes ortoxins can tastenormalHot foodsshould be__ orhotter?When are 2 ofthe timeshand hygienemust bepreformedWho is guiltyfor spreadingcontamination?2 examplesof potentiallyhazardousfoodsWhat is thepurpose offoodsafety?list 2personalhygiene tipsfor foodhandlers2 groupswho are athigh risk forinfectionWhat is oneway to controlviruses in thefood serviceSymotoms offood bourneillness?name 2FridgeTemperatureshould be?FreezerTemperatureshould be?Chlorineis aapprovedsanitizerCold foodsshould be__ orcolder?Dangertemperaturezone is?What sixthings doesbacteria needto grow?Hint FAT TOMWhat is the #1 improperfood handlingpractice?What are someof the workersresponsibilities?Howshould youcool foodsquickly?What are someof theemployersresponsibilities?Example ofindirectcontamination?2 ways tocontrolbacteria inthe foodserviceExample ofdirectcontamination?Food shouldbe re-heatedto __ within2 hrsFood thatcontainsharmfulmicrobes ortoxins can tastenormalHot foodsshould be__ orhotter?When are 2 ofthe timeshand hygienemust bepreformedWho is guiltyfor spreadingcontamination?2 examplesof potentiallyhazardousfoodsWhat is thepurpose offoodsafety?list 2personalhygiene tipsfor foodhandlers2 groupswho are athigh risk forinfectionWhat is oneway to controlviruses in thefood serviceSymotoms offood bourneillness?name 2FridgeTemperatureshould be?FreezerTemperatureshould be?Chlorineis aapprovedsanitizerCold foodsshould be__ orcolder?Dangertemperaturezone is?What sixthings doesbacteria needto grow?Hint FAT TOMWhat is the #1 improperfood handlingpractice?What are someof the workersresponsibilities?Howshould youcool foodsquickly?What are someof theemployersresponsibilities?Example ofindirectcontamination?2 ways tocontrolbacteria inthe foodserviceExample ofdirectcontamination?

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