Cold foodsshould be__ orcolder?What are someof the workersresponsibilities?Food shouldbe re-heatedto __ within2 hrsChlorineis aapprovedsanitizerWho is theguilty forspreadingcontamination?What is thepurpose offood safety?When are 2of the timeshand hygienemust bepreformed2 examplesof potentiallyhazardousfoodsDangertemperaturezone is?Food thatcontainsharmfulmicrobes ortoxins can tastenormalExample ofindirectcontamination?Hot foodsshould be__ orhotter?What sixthings doesbacteria needto grow?Hint FAT TOMHowshould youcool foodsquickly?Symotoms offood bourneillness?name 2What is oneway tocontrolviruses infood serviceWhat is the #1 improperfoodhandlingpractice?2 ways tocontrolbacteria inthe foodservice2 groupswho are athigh risk forinfectionExample ofdirectcontamination?FreezerTemperatureshould be?FridgeTemperatureshould be?What are someof theemployersresponsibilities?list 2personalhygiene tipsfor foodhandlersCold foodsshould be__ orcolder?What are someof the workersresponsibilities?Food shouldbe re-heatedto __ within2 hrsChlorineis aapprovedsanitizerWho is theguilty forspreadingcontamination?What is thepurpose offood safety?When are 2of the timeshand hygienemust bepreformed2 examplesof potentiallyhazardousfoodsDangertemperaturezone is?Food thatcontainsharmfulmicrobes ortoxins can tastenormalExample ofindirectcontamination?Hot foodsshould be__ orhotter?What sixthings doesbacteria needto grow?Hint FAT TOMHowshould youcool foodsquickly?Symotoms offood bourneillness?name 2What is oneway tocontrolviruses infood serviceWhat is the #1 improperfoodhandlingpractice?2 ways tocontrolbacteria inthe foodservice2 groupswho are athigh risk forinfectionExample ofdirectcontamination?FreezerTemperatureshould be?FridgeTemperatureshould be?What are someof theemployersresponsibilities?list 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. Cold foods should be __ or colder?
  2. What are some of the workers responsibilities?
  3. Food should be re-heated to __ within 2 hrs
  4. Chlorine is a approved sanitizer
  5. Who is the guilty for spreading contamination?
  6. What is the purpose of food safety?
  7. When are 2 of the times hand hygiene must be preformed
  8. 2 examples of potentially hazardous foods
  9. Danger temperature zone is?
  10. Food that contains harmful microbes or toxins can taste normal
  11. Example of indirect contamination?
  12. Hot foods should be __ or hotter?
  13. What six things does bacteria need to grow? Hint FAT TOM
  14. How should you cool foods quickly?
  15. Symotoms of food bourne illness? name 2
  16. What is one way to control viruses in food service
  17. What is the # 1 improper food handling practice?
  18. 2 ways to control bacteria in the food service
  19. 2 groups who are at high risk for infection
  20. Example of direct contamination?
  21. Freezer Temperature should be?
  22. Fridge Temperature should be?
  23. What are some of the employers responsibilities?
  24. list 2 personal hygiene tips for food handlers