What sixthings doesbacteria needto grow?Hint FAT TOMCold foodsshould be__ orcolder?Symptoms offood bourneillness?name 22 groupswho are athigh risk forinfectionWhen are 2of the timeshand hygienemust bepreformedHowshould youcool foodsquickly?Food thatcontainsharmfulmicrobes ortoxins can tastenormalExample ofdirectcontamination?Chlorineis aapprovedsanitizerWhat are someof the workersresponsibilities?FridgeTemperatureshould be?What is thepurpose offood safety?Hot foodsshould be__ orhotter?FreezerTemperatureshould be?What are someof theemployersresponsibilities?What is oneway tocontrolviruses infood serviceWhat is the #1 improperfoodhandlingpractice?Food shouldbe re-heatedto __ within2 hrsExample ofindirectcontamination?2 ways tocontrolbacteria inthe foodserviceWho is theguilty forspreadingcontamination?Dangertemperaturezone is?2 examplesof potentiallyhazardousfoodslist 2personalhygiene tipsfor foodhandlersWhat sixthings doesbacteria needto grow?Hint FAT TOMCold foodsshould be__ orcolder?Symptoms offood bourneillness?name 22 groupswho are athigh risk forinfectionWhen are 2of the timeshand hygienemust bepreformedHowshould youcool foodsquickly?Food thatcontainsharmfulmicrobes ortoxins can tastenormalExample ofdirectcontamination?Chlorineis aapprovedsanitizerWhat are someof the workersresponsibilities?FridgeTemperatureshould be?What is thepurpose offood safety?Hot foodsshould be__ orhotter?FreezerTemperatureshould be?What are someof theemployersresponsibilities?What is oneway tocontrolviruses infood serviceWhat is the #1 improperfoodhandlingpractice?Food shouldbe re-heatedto __ within2 hrsExample ofindirectcontamination?2 ways tocontrolbacteria inthe foodserviceWho is theguilty forspreadingcontamination?Dangertemperaturezone is?2 examplesof potentiallyhazardousfoodslist 2personalhygiene tipsfor foodhandlers

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