What is the #1 improperfood handlingpractice?What is thepurpose offoodsafety?2 ways tocontrolbacteria inthe foodserviceFreezerTemperatureshould be?list 2personalhygiene tipsfor foodhandlersWhat are someof theemployersresponsibilities?Example ofindirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMExample ofdirectcontamination?2 groupswho are athigh risk forinfectionFood shouldbe re-heatedto __ within2 hrsWhen are 2 ofthe timeshand hygienemust bepreformedWhat is oneway to controlviruses in thefood serviceDangertemperaturezone is?Howshould youcool foodsquickly?Food thatcontainsharmfulmicrobes ortoxins can tastenormalChlorineis aapprovedsanitizerCold foodsshould be__ orcolder?What are someof the workersresponsibilities?Who is guiltyfor spreadingcontamination?2 examplesof potentiallyhazardousfoodsSymotoms offood bourneillness?name 2Hot foodsshould be__ orhotter?FridgeTemperatureshould be?What is the #1 improperfood handlingpractice?What is thepurpose offoodsafety?2 ways tocontrolbacteria inthe foodserviceFreezerTemperatureshould be?list 2personalhygiene tipsfor foodhandlersWhat are someof theemployersresponsibilities?Example ofindirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMExample ofdirectcontamination?2 groupswho are athigh risk forinfectionFood shouldbe re-heatedto __ within2 hrsWhen are 2 ofthe timeshand hygienemust bepreformedWhat is oneway to controlviruses in thefood serviceDangertemperaturezone is?Howshould youcool foodsquickly?Food thatcontainsharmfulmicrobes ortoxins can tastenormalChlorineis aapprovedsanitizerCold foodsshould be__ orcolder?What are someof the workersresponsibilities?Who is guiltyfor spreadingcontamination?2 examplesof potentiallyhazardousfoodsSymotoms offood bourneillness?name 2Hot foodsshould be__ orhotter?FridgeTemperatureshould be?

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