What is the #1 improperfoodhandlingpractice?Hot foodsshould be__ orhotter?Who is theguilty forspreadingcontamination?Food shouldbe re-heatedto __ within2 hrsDangertemperaturezone is?Example ofindirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMHowshould youcool foodsquickly?Example ofdirectcontamination?FridgeTemperatureshould be?What is oneway tocontrolviruses infood service2 ways tocontrolbacteria inthe foodserviceFood thatcontainsharmfulmicrobes ortoxins can tastenormalWhat are someof the workersresponsibilities?What are someof theemployersresponsibilities?What is thepurpose offood safety?2 examplesof potentiallyhazardousfoodsWhen are 2of the timeshand hygienemust bepreformedFreezerTemperatureshould be?2 groupswho are athigh risk forinfectionCold foodsshould be__ orcolder?Symptoms offood bourneillness?name 2Chlorineis aapprovedsanitizerlist 2personalhygiene tipsfor foodhandlersWhat is the #1 improperfoodhandlingpractice?Hot foodsshould be__ orhotter?Who is theguilty forspreadingcontamination?Food shouldbe re-heatedto __ within2 hrsDangertemperaturezone is?Example ofindirectcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMHowshould youcool foodsquickly?Example ofdirectcontamination?FridgeTemperatureshould be?What is oneway tocontrolviruses infood service2 ways tocontrolbacteria inthe foodserviceFood thatcontainsharmfulmicrobes ortoxins can tastenormalWhat are someof the workersresponsibilities?What are someof theemployersresponsibilities?What is thepurpose offood safety?2 examplesof potentiallyhazardousfoodsWhen are 2of the timeshand hygienemust bepreformedFreezerTemperatureshould be?2 groupswho are athigh risk forinfectionCold foodsshould be__ orcolder?Symptoms offood bourneillness?name 2Chlorineis aapprovedsanitizerlist 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.


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