Food thatcontainsharmfulmicrobes ortoxins can tastenormalWhat sixthings doesbacteria needto grow?Hint FAT TOMHowshould youcool foodsquickly?FridgeTemperatureshould be?What is the #1 improperfoodhandlingpractice?Chlorineis aapprovedsanitizerFood shouldbe re-heatedto __ within2 hrsFreezerTemperatureshould be?Cold foodsshould be__ orcolder?Dangertemperaturezone is?What are someof theemployersresponsibilities?What is thepurpose offood safety?When are 2of the timeshand hygienemust bepreformedHot foodsshould be__ orhotter?Example ofdirectcontamination?2 ways tocontrolbacteria inthe foodservice2 examplesof potentiallyhazardousfoodsWhat are someof the workersresponsibilities?Symotoms offood bourneillness?name 2What is oneway tocontrolviruses infood servicelist 2personalhygiene tipsfor foodhandlersExample ofindirectcontamination?2 groupswho are athigh risk forinfectionWho is theguilty forspreadingcontamination?Food thatcontainsharmfulmicrobes ortoxins can tastenormalWhat sixthings doesbacteria needto grow?Hint FAT TOMHowshould youcool foodsquickly?FridgeTemperatureshould be?What is the #1 improperfoodhandlingpractice?Chlorineis aapprovedsanitizerFood shouldbe re-heatedto __ within2 hrsFreezerTemperatureshould be?Cold foodsshould be__ orcolder?Dangertemperaturezone is?What are someof theemployersresponsibilities?What is thepurpose offood safety?When are 2of the timeshand hygienemust bepreformedHot foodsshould be__ orhotter?Example ofdirectcontamination?2 ways tocontrolbacteria inthe foodservice2 examplesof potentiallyhazardousfoodsWhat are someof the workersresponsibilities?Symotoms offood bourneillness?name 2What is oneway tocontrolviruses infood servicelist 2personalhygiene tipsfor foodhandlersExample ofindirectcontamination?2 groupswho are athigh risk forinfectionWho is theguilty forspreadingcontamination?

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