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.

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