FreezerTemperatureshould be?What is oneway tocontrolviruses infood service2 examplesof potentiallyhazardousfoodsFood shouldbe re-heatedto __ within2 hrsExample ofdirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMWhat is the #1 improperfoodhandlingpractice?What is thepurpose offood safety?Food thatcontainsharmfulmicrobes ortoxins can tastenormalWho is theguilty forspreadingcontamination?2 groupswho are athigh risk forinfectionCold foodsshould be__ orcolder?2 ways tocontrolbacteria inthe foodserviceFridgeTemperatureshould be?What are someof theemployersresponsibilities?Example ofindirectcontamination?Hot foodsshould be__ orhotter?Symotoms offood bourneillness?name 2Chlorineis aapprovedsanitizerDangertemperaturezone is?list 2personalhygiene tipsfor foodhandlersWhat are someof the workersresponsibilities?Howshould youcool foodsquickly?When are 2of the timeshand hygienemust bepreformedFreezerTemperatureshould be?What is oneway tocontrolviruses infood service2 examplesof potentiallyhazardousfoodsFood shouldbe re-heatedto __ within2 hrsExample ofdirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMWhat is the #1 improperfoodhandlingpractice?What is thepurpose offood safety?Food thatcontainsharmfulmicrobes ortoxins can tastenormalWho is theguilty forspreadingcontamination?2 groupswho are athigh risk forinfectionCold foodsshould be__ orcolder?2 ways tocontrolbacteria inthe foodserviceFridgeTemperatureshould be?What are someof theemployersresponsibilities?Example ofindirectcontamination?Hot foodsshould be__ orhotter?Symotoms offood bourneillness?name 2Chlorineis aapprovedsanitizerDangertemperaturezone is?list 2personalhygiene tipsfor foodhandlersWhat are someof the workersresponsibilities?Howshould youcool foodsquickly?When are 2of the timeshand hygienemust bepreformed

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