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