Dangertemperaturezone is?FreezerTemperatureshould be?0degreesWhat is thepurpose offood safety?to avoidbacteriaand foodpoisoningWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.2 ways tocontrolbacteria inthe foodserviceCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.True or false?Food that containsharmful microbesor toxins can tastenormalTrueWhat is oneway tocontrolviruses infood serviceWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsHow longcan food sitout at a partyor picnic?Food should bechilled after 2hours at typicalroom temp. If>90 degrees, 1hourWhat is the #1 improperfoodhandlingpractice?handwashingHot foodsshould be__ orhotter?140degreesCold foodsshould be__ orcolder?40degreesIs chlorineanapprovedsanitizer?YesSymptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, aches2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesWhen are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodExample ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.What sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureFridgeTemperatureshould be?40degreesHowshould youcool foodsquickly?Place inice waterbath andstirDescribethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachWhatare the3 Cs?cold.clean.cook.What isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceDangertemperaturezone is?FreezerTemperatureshould be?0degreesWhat is thepurpose offood safety?to avoidbacteriaand foodpoisoningWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.2 ways tocontrolbacteria inthe foodserviceCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.True or false?Food that containsharmful microbesor toxins can tastenormalTrueWhat is oneway tocontrolviruses infood serviceWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsHow longcan food sitout at a partyor picnic?Food should bechilled after 2hours at typicalroom temp. If>90 degrees, 1hourWhat is the #1 improperfoodhandlingpractice?handwashingHot foodsshould be__ orhotter?140degreesCold foodsshould be__ orcolder?40degreesIs chlorineanapprovedsanitizer?YesSymptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, aches2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesWhen are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodExample ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.What sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureFridgeTemperatureshould be?40degreesHowshould youcool foodsquickly?Place inice waterbath andstirDescribethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachWhatare the3 Cs?cold.clean.cook.What isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurface

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. Danger temperature zone is?
  2. 0 degrees
    Freezer Temperature should be?
  3. to avoid bacteria and food poisoning
    What is the purpose of food safety?
  4. 200 ft away from any water sources. spread over wide area.
    Where should you dispose of soapy water?
  5. 2 ways to control bacteria in the food service
  6. Yes, but you need to separate & seal package.
    Can you pack meat and raw food in same cooler?
  7. True
    True or false? Food that contains harmful microbes or toxins can taste normal
  8. What is one way to control viruses in food service
  9. 171 degrees for at least 30 seconds
    What temperature should hot water be in 3 pot method
  10. Food should be chilled after 2 hours at typical room temp. If >90 degrees, 1 hour
    How long can food sit out at a party or picnic?
  11. hand washing
    What is the # 1 improper food handling practice?
  12. 140 degrees
    Hot foods should be __ or hotter?
  13. 40 degrees
    Cold foods should be __ or colder?
  14. Yes
    Is chlorine an approved sanitizer?
  15. Diarrhea, vomiting, nausea, fever, aches
    Symptoms of foodborne illness? Name 2
  16. meat, poultry, raw eggs, raw milk, fruits and vegetables
    2 examples of potentially hazardous foods
  17. before prep any food, after handling raw meat and poultry. after preparing any food
    When are 2 of the times you wash hands when preparing food?
  18. touching raw meat and handling ready to eat foods w/o hand washing, blood dripping onto other food that isn't cooked.
    Example of direct cross contamination in food safety?
  19. Food, acidity, temp, time, oxygen and moisture
    What six things does bacteria need to grow? Hint FAT TOM
  20. 40 degrees
    Fridge Temperature should be?
  21. Place in ice water bath and stir
    How should you cool foods quickly?
  22. 1) wash pot - hot water w/ soap, 2) rinse pot - clear hot water, 3) cold rinse w/bleach
    Describe the 3 pots in 3-pot method
  23. cold. clean. cook.
    What are the 3 Cs?
  24. When you get bacteria from a surface like a knife or cutting board or work surface
    What is indirect cross contamination in food safety?