What sixthings doesbacteria needto grow?Hint FAT TOMFridgeTemperatureshould be?Chlorineis aapprovedsanitizer2 groupswho are athigh risk forinfectionWhat is oneway tocontrolviruses infood serviceExample ofdirectcontamination?Who is theguilty forspreadingcontamination?What are someof the workersresponsibilities?What is the #1 improperfoodhandlingpractice?FreezerTemperatureshould be?Food thatcontainsharmfulmicrobes ortoxins can tastenormalHot foodsshould be__ orhotter?Food shouldbe re-heatedto __ within2 hrs2 examplesof potentiallyhazardousfoodsCold foodsshould be__ orcolder?What are someof theemployersresponsibilities?When are 2of the timeshand hygienemust bepreformedExample ofindirectcontamination?Symptoms offood bourneillness?name 22 ways tocontrolbacteria inthe foodserviceHowshould youcool foodsquickly?Dangertemperaturezone is?list 2personalhygiene tipsfor foodhandlersWhat is thepurpose offood safety?What sixthings doesbacteria needto grow?Hint FAT TOMFridgeTemperatureshould be?Chlorineis aapprovedsanitizer2 groupswho are athigh risk forinfectionWhat is oneway tocontrolviruses infood serviceExample ofdirectcontamination?Who is theguilty forspreadingcontamination?What are someof the workersresponsibilities?What is the #1 improperfoodhandlingpractice?FreezerTemperatureshould be?Food thatcontainsharmfulmicrobes ortoxins can tastenormalHot foodsshould be__ orhotter?Food shouldbe re-heatedto __ within2 hrs2 examplesof potentiallyhazardousfoodsCold foodsshould be__ orcolder?What are someof theemployersresponsibilities?When are 2of the timeshand hygienemust bepreformedExample ofindirectcontamination?Symptoms offood bourneillness?name 22 ways tocontrolbacteria inthe foodserviceHowshould youcool foodsquickly?Dangertemperaturezone is?list 2personalhygiene tipsfor foodhandlersWhat is thepurpose offood safety?

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