Food thatcontainsharmfulmicrobes ortoxins can tastenormal2 groupswho are athigh risk forinfectionWhat is the #1 improperfoodhandlingpractice?Hot foodsshould be__ orhotter?FridgeTemperatureshould be?Example ofindirectcontamination?When are 2of the timeshand hygienemust bepreformed2 ways tocontrolbacteria inthe foodserviceDangertemperaturezone is?Howshould youcool foodsquickly?2 examplesof potentiallyhazardousfoodsWho is theguilty forspreadingcontamination?Cold foodsshould be__ orcolder?list 2personalhygiene tipsfor foodhandlersSymptoms offood bourneillness?name 2Chlorineis aapprovedsanitizerWhat sixthings doesbacteria needto grow?Hint FAT TOMWhat are someof theemployersresponsibilities?FreezerTemperatureshould be?Food shouldbe re-heatedto __ within2 hrsWhat is thepurpose offood safety?What are someof the workersresponsibilities?Example ofdirectcontamination?What is oneway tocontrolviruses infood serviceFood thatcontainsharmfulmicrobes ortoxins can tastenormal2 groupswho are athigh risk forinfectionWhat is the #1 improperfoodhandlingpractice?Hot foodsshould be__ orhotter?FridgeTemperatureshould be?Example ofindirectcontamination?When are 2of the timeshand hygienemust bepreformed2 ways tocontrolbacteria inthe foodserviceDangertemperaturezone is?Howshould youcool foodsquickly?2 examplesof potentiallyhazardousfoodsWho is theguilty forspreadingcontamination?Cold foodsshould be__ orcolder?list 2personalhygiene tipsfor foodhandlersSymptoms offood bourneillness?name 2Chlorineis aapprovedsanitizerWhat sixthings doesbacteria needto grow?Hint FAT TOMWhat are someof theemployersresponsibilities?FreezerTemperatureshould be?Food shouldbe re-heatedto __ within2 hrsWhat is thepurpose offood safety?What are someof the workersresponsibilities?Example ofdirectcontamination?What is oneway tocontrolviruses infood service

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