Symptoms offood bourneillness?name 2What is thepurpose offood safety?What is the #1 improperfoodhandlingpractice?FreezerTemperatureshould be?Example ofindirectcontamination?Chlorineis aapprovedsanitizerHowshould youcool foodsquickly?Food thatcontainsharmfulmicrobes ortoxins can tastenormalWhat are someof theemployersresponsibilities?2 ways tocontrolbacteria inthe foodserviceFood shouldbe re-heatedto __ within2 hrsDangertemperaturezone is?2 examplesof potentiallyhazardousfoodslist 2personalhygiene tipsfor foodhandlersWho is theguilty forspreadingcontamination?What is oneway tocontrolviruses infood serviceWhat sixthings doesbacteria needto grow?Hint FAT TOMCold foodsshould be__ orcolder?Hot foodsshould be__ orhotter?FridgeTemperatureshould be?What are someof the workersresponsibilities?2 groupswho are athigh risk forinfectionWhen are 2of the timeshand hygienemust bepreformedExample ofdirectcontamination?Symptoms offood bourneillness?name 2What is thepurpose offood safety?What is the #1 improperfoodhandlingpractice?FreezerTemperatureshould be?Example ofindirectcontamination?Chlorineis aapprovedsanitizerHowshould youcool foodsquickly?Food thatcontainsharmfulmicrobes ortoxins can tastenormalWhat are someof theemployersresponsibilities?2 ways tocontrolbacteria inthe foodserviceFood shouldbe re-heatedto __ within2 hrsDangertemperaturezone is?2 examplesof potentiallyhazardousfoodslist 2personalhygiene tipsfor foodhandlersWho is theguilty forspreadingcontamination?What is oneway tocontrolviruses infood serviceWhat sixthings doesbacteria needto grow?Hint FAT TOMCold foodsshould be__ orcolder?Hot foodsshould be__ orhotter?FridgeTemperatureshould be?What are someof the workersresponsibilities?2 groupswho are athigh risk forinfectionWhen are 2of the timeshand hygienemust bepreformedExample ofdirectcontamination?

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