FreezerTemperatureshould be?2 groupswho are athigh risk forinfectionlist 2personalhygiene tipsfor foodhandlersWhat is thepurpose offood safety?2 examplesof potentiallyhazardousfoodsWhat is oneway tocontrolviruses infood serviceWhat are someof theemployersresponsibilities?What is the #1 improperfoodhandlingpractice?Hot foodsshould be__ orhotter?Dangertemperaturezone is?Example ofdirectcontamination?Howshould youcool foodsquickly?Food thatcontainsharmfulmicrobes ortoxins can tastenormalWho is theguilty forspreadingcontamination?When are 2of the timeshand hygienemust bepreformedFood shouldbe re-heatedto __ within2 hrsFridgeTemperatureshould be?What sixthings doesbacteria needto grow?Hint FAT TOM2 ways tocontrolbacteria inthe foodserviceCold foodsshould be__ orcolder?Example ofindirectcontamination?Symptoms offood bourneillness?name 2Chlorineis aapprovedsanitizerWhat are someof the workersresponsibilities?FreezerTemperatureshould be?2 groupswho are athigh risk forinfectionlist 2personalhygiene tipsfor foodhandlersWhat is thepurpose offood safety?2 examplesof potentiallyhazardousfoodsWhat is oneway tocontrolviruses infood serviceWhat are someof theemployersresponsibilities?What is the #1 improperfoodhandlingpractice?Hot foodsshould be__ orhotter?Dangertemperaturezone is?Example ofdirectcontamination?Howshould youcool foodsquickly?Food thatcontainsharmfulmicrobes ortoxins can tastenormalWho is theguilty forspreadingcontamination?When are 2of the timeshand hygienemust bepreformedFood shouldbe re-heatedto __ within2 hrsFridgeTemperatureshould be?What sixthings doesbacteria needto grow?Hint FAT TOM2 ways tocontrolbacteria inthe foodserviceCold foodsshould be__ orcolder?Example ofindirectcontamination?Symptoms offood bourneillness?name 2Chlorineis aapprovedsanitizerWhat are someof the workersresponsibilities?

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