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.

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