Hot foodsshould be__ orhotter?Cold foodsshould be__ orcolder?Food thatcontainsharmfulmicrobes ortoxins can tastenormalFreezerTemperatureshould be?What is oneway tocontrolviruses infood serviceSymptoms offood bourneillness?name 2Who is theguilty forspreadingcontamination?What is the #1 improperfoodhandlingpractice?What sixthings doesbacteria needto grow?Hint FAT TOMHowshould youcool foodsquickly?Chlorineis aapprovedsanitizerWhat is thepurpose offood safety?Dangertemperaturezone is?2 groupswho are athigh risk forinfectionFridgeTemperatureshould be?2 examplesof potentiallyhazardousfoodsExample ofdirectcontamination?Food shouldbe re-heatedto __ within2 hrsExample ofindirectcontamination?2 ways tocontrolbacteria inthe foodservicelist 2personalhygiene tipsfor foodhandlersWhen are 2of the timeshand hygienemust bepreformedWhat are someof theemployersresponsibilities?What are someof the workersresponsibilities?Hot foodsshould be__ orhotter?Cold foodsshould be__ orcolder?Food thatcontainsharmfulmicrobes ortoxins can tastenormalFreezerTemperatureshould be?What is oneway tocontrolviruses infood serviceSymptoms offood bourneillness?name 2Who is theguilty forspreadingcontamination?What is the #1 improperfoodhandlingpractice?What sixthings doesbacteria needto grow?Hint FAT TOMHowshould youcool foodsquickly?Chlorineis aapprovedsanitizerWhat is thepurpose offood safety?Dangertemperaturezone is?2 groupswho are athigh risk forinfectionFridgeTemperatureshould be?2 examplesof potentiallyhazardousfoodsExample ofdirectcontamination?Food shouldbe re-heatedto __ within2 hrsExample ofindirectcontamination?2 ways tocontrolbacteria inthe foodservicelist 2personalhygiene tipsfor foodhandlersWhen are 2of the timeshand hygienemust bepreformedWhat are someof theemployersresponsibilities?What 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. Hot foods should be __ or hotter?
  2. Cold foods should be __ or colder?
  3. Food that contains harmful microbes or toxins can taste normal
  4. Freezer Temperature should be?
  5. What is one way to control viruses in food service
  6. Symptoms of food bourne illness? name 2
  7. Who is the guilty for spreading contamination?
  8. What is the # 1 improper food handling practice?
  9. What six things does bacteria need to grow? Hint FAT TOM
  10. How should you cool foods quickly?
  11. Chlorine is a approved sanitizer
  12. What is the purpose of food safety?
  13. Danger temperature zone is?
  14. 2 groups who are at high risk for infection
  15. Fridge Temperature should be?
  16. 2 examples of potentially hazardous foods
  17. Example of direct contamination?
  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. list 2 personal hygiene tips for food handlers
  22. When are 2 of the times hand hygiene must be preformed
  23. What are some of the employers responsibilities?
  24. What are some of the workers responsibilities?