When are 2of the timeshand hygienemust bepreformedHot foodsshould be__ orhotter?Dangertemperaturezone is?list 2personalhygiene tipsfor foodhandlersSymptoms offood bourneillness?name 22 groupswho are athigh risk forinfectionWhat is oneway tocontrolviruses infood serviceExample ofindirectcontamination?Who is theguilty forspreadingcontamination?What is the #1 improperfoodhandlingpractice?Food thatcontainsharmfulmicrobes ortoxins can tastenormalCold foodsshould be__ orcolder?Howshould youcool foodsquickly?FreezerTemperatureshould be?What are someof the workersresponsibilities?What sixthings doesbacteria needto grow?Hint FAT TOM2 ways tocontrolbacteria inthe foodserviceWhat is thepurpose offood safety?Chlorineis aapprovedsanitizerExample ofdirectcontamination?What are someof theemployersresponsibilities?Food shouldbe re-heatedto __ within2 hrs2 examplesof potentiallyhazardousfoodsFridgeTemperatureshould be?When are 2of the timeshand hygienemust bepreformedHot foodsshould be__ orhotter?Dangertemperaturezone is?list 2personalhygiene tipsfor foodhandlersSymptoms offood bourneillness?name 22 groupswho are athigh risk forinfectionWhat is oneway tocontrolviruses infood serviceExample ofindirectcontamination?Who is theguilty forspreadingcontamination?What is the #1 improperfoodhandlingpractice?Food thatcontainsharmfulmicrobes ortoxins can tastenormalCold foodsshould be__ orcolder?Howshould youcool foodsquickly?FreezerTemperatureshould be?What are someof the workersresponsibilities?What sixthings doesbacteria needto grow?Hint FAT TOM2 ways tocontrolbacteria inthe foodserviceWhat is thepurpose offood safety?Chlorineis aapprovedsanitizerExample ofdirectcontamination?What are someof theemployersresponsibilities?Food shouldbe re-heatedto __ within2 hrs2 examplesof potentiallyhazardousfoodsFridgeTemperatureshould be?

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