Example ofdirectcontamination?list 2personalhygiene tipsfor foodhandlersWho is theguilty forspreadingcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMSymptoms offood bourneillness?name 22 examplesof potentiallyhazardousfoodsCold foodsshould be__ orcolder?What are someof the workersresponsibilities?What is thepurpose offood safety?Dangertemperaturezone is?What are someof theemployersresponsibilities?2 ways tocontrolbacteria inthe foodserviceFood shouldbe re-heatedto __ within2 hrsHowshould youcool foodsquickly?FreezerTemperatureshould be?Food thatcontainsharmfulmicrobes ortoxins can tastenormal2 groupswho are athigh risk forinfectionExample ofindirectcontamination?When are 2of the timeshand hygienemust bepreformedFridgeTemperatureshould be?What is the #1 improperfoodhandlingpractice?What is oneway tocontrolviruses infood serviceHot foodsshould be__ orhotter?Chlorineis aapprovedsanitizerExample ofdirectcontamination?list 2personalhygiene tipsfor foodhandlersWho is theguilty forspreadingcontamination?What sixthings doesbacteria needto grow?Hint FAT TOMSymptoms offood bourneillness?name 22 examplesof potentiallyhazardousfoodsCold foodsshould be__ orcolder?What are someof the workersresponsibilities?What is thepurpose offood safety?Dangertemperaturezone is?What are someof theemployersresponsibilities?2 ways tocontrolbacteria inthe foodserviceFood shouldbe re-heatedto __ within2 hrsHowshould youcool foodsquickly?FreezerTemperatureshould be?Food thatcontainsharmfulmicrobes ortoxins can tastenormal2 groupswho are athigh risk forinfectionExample ofindirectcontamination?When are 2of the timeshand hygienemust bepreformedFridgeTemperatureshould be?What is the #1 improperfoodhandlingpractice?What is oneway tocontrolviruses infood serviceHot foodsshould be__ orhotter?Chlorineis aapprovedsanitizer

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