Example ofindirectcontamination?What is the #1 improperfoodhandlingpractice?What is oneway tocontrolviruses infood serviceWhat is thepurpose offood safety?2 examplesof potentiallyhazardousfoodsFood thatcontainsharmfulmicrobes ortoxins can tastenormalWhat are someof the workersresponsibilities?When are 2of the timeshand hygienemust bepreformedHot foodsshould be__ orhotter?Howshould youcool foodsquickly?Who is theguilty forspreadingcontamination?Symotoms offood bourneillness?name 2What are someof theemployersresponsibilities?FreezerTemperatureshould be?Example ofdirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMlist 2personalhygiene tipsfor foodhandlersFood shouldbe re-heatedto __ within2 hrsCold foodsshould be__ orcolder?FridgeTemperatureshould be?Dangertemperaturezone is?2 groupswho are athigh risk forinfection2 ways tocontrolbacteria inthe foodserviceChlorineis aapprovedsanitizerExample ofindirectcontamination?What is the #1 improperfoodhandlingpractice?What is oneway tocontrolviruses infood serviceWhat is thepurpose offood safety?2 examplesof potentiallyhazardousfoodsFood thatcontainsharmfulmicrobes ortoxins can tastenormalWhat are someof the workersresponsibilities?When are 2of the timeshand hygienemust bepreformedHot foodsshould be__ orhotter?Howshould youcool foodsquickly?Who is theguilty forspreadingcontamination?Symotoms offood bourneillness?name 2What are someof theemployersresponsibilities?FreezerTemperatureshould be?Example ofdirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMlist 2personalhygiene tipsfor foodhandlersFood shouldbe re-heatedto __ within2 hrsCold foodsshould be__ orcolder?FridgeTemperatureshould be?Dangertemperaturezone is?2 groupswho are athigh risk forinfection2 ways tocontrolbacteria inthe foodserviceChlorineis aapprovedsanitizer

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