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