list 2personalhygiene tipsfor foodhandlersWhen are 2of the timeshand hygienemust bepreformedDangertemperaturezone is?Example ofindirectcontamination?Food thatcontainsharmfulmicrobes ortoxins can tastenormal2 ways tocontrolbacteria inthe foodservice2 examplesof potentiallyhazardousfoodsSymptoms offood bourneillness?name 2What is the #1 improperfoodhandlingpractice?What sixthings doesbacteria needto grow?Hint FAT TOMHot foodsshould be__ orhotter?What is thepurpose offood safety?Who is theguilty forspreadingcontamination?2 groupswho are athigh risk forinfectionChlorineis aapprovedsanitizerFridgeTemperatureshould be?Howshould youcool foodsquickly?What is oneway tocontrolviruses infood serviceExample ofdirectcontamination?FreezerTemperatureshould be?What are someof the workersresponsibilities?Food shouldbe re-heatedto __ within2 hrsCold foodsshould be__ orcolder?What are someof theemployersresponsibilities?list 2personalhygiene tipsfor foodhandlersWhen are 2of the timeshand hygienemust bepreformedDangertemperaturezone is?Example ofindirectcontamination?Food thatcontainsharmfulmicrobes ortoxins can tastenormal2 ways tocontrolbacteria inthe foodservice2 examplesof potentiallyhazardousfoodsSymptoms offood bourneillness?name 2What is the #1 improperfoodhandlingpractice?What sixthings doesbacteria needto grow?Hint FAT TOMHot foodsshould be__ orhotter?What is thepurpose offood safety?Who is theguilty forspreadingcontamination?2 groupswho are athigh risk forinfectionChlorineis aapprovedsanitizerFridgeTemperatureshould be?Howshould youcool foodsquickly?What is oneway tocontrolviruses infood serviceExample ofdirectcontamination?FreezerTemperatureshould be?What are someof the workersresponsibilities?Food shouldbe re-heatedto __ within2 hrsCold foodsshould be__ orcolder?What are someof theemployersresponsibilities?

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