2 ways tocontrolbacteria inthe foodserviceSymptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.What is thepurpose offood safety?to avoidbacteriaand foodpoisoning2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesDescribethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachHot foodsshould be__ orhotter?140degreesWhat is the #1 improperfoodhandlingpractice?handwashingHowshould youcool foodsquickly?Place inice waterbath andstirWhen are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodHow longcan food sitout at a partyor picnic?Food should bechilled after 2hours at typicalroom temp. If>90 degrees, 1hourFreezerTemperatureshould be?0degreesWhat is oneway tocontrolviruses infood serviceWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsCold foodsshould be__ orcolder?40degreesDangertemperaturezone is?What sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.Example ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.True or false?Food that containsharmful microbesor toxins can tastenormalTrueFridgeTemperatureshould be?40degreesWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceWhatare the3 Cs?cold.clean.cook.Is chlorineanapprovedsanitizer?Yes2 ways tocontrolbacteria inthe foodserviceSymptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.What is thepurpose offood safety?to avoidbacteriaand foodpoisoning2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesDescribethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachHot foodsshould be__ orhotter?140degreesWhat is the #1 improperfoodhandlingpractice?handwashingHowshould youcool foodsquickly?Place inice waterbath andstirWhen are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodHow longcan food sitout at a partyor picnic?Food should bechilled after 2hours at typicalroom temp. If>90 degrees, 1hourFreezerTemperatureshould be?0degreesWhat is oneway tocontrolviruses infood serviceWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsCold foodsshould be__ orcolder?40degreesDangertemperaturezone is?What sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.Example ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.True or false?Food that containsharmful microbesor toxins can tastenormalTrueFridgeTemperatureshould be?40degreesWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceWhatare the3 Cs?cold.clean.cook.Is chlorineanapprovedsanitizer?Yes

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. 2 ways to control bacteria in the food service
  2. Diarrhea, vomiting, nausea, fever, aches
    Symptoms of foodborne illness? Name 2
  3. 200 ft away from any water sources. spread over wide area.
    Where should you dispose of soapy water?
  4. to avoid bacteria and food poisoning
    What is the purpose of food safety?
  5. meat, poultry, raw eggs, raw milk, fruits and vegetables
    2 examples of potentially hazardous foods
  6. 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
  7. 140 degrees
    Hot foods should be __ or hotter?
  8. hand washing
    What is the # 1 improper food handling practice?
  9. Place in ice water bath and stir
    How should you cool foods quickly?
  10. 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?
  11. 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?
  12. 0 degrees
    Freezer Temperature should be?
  13. What is one way to control viruses in food service
  14. 171 degrees for at least 30 seconds
    What temperature should hot water be in 3 pot method
  15. 40 degrees
    Cold foods should be __ or colder?
  16. Danger temperature zone is?
  17. Food, acidity, temp, time, oxygen and moisture
    What six things does bacteria need to grow? Hint FAT TOM
  18. Yes, but you need to separate & seal package.
    Can you pack meat and raw food in same cooler?
  19. 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?
  20. True
    True or false? Food that contains harmful microbes or toxins can taste normal
  21. 40 degrees
    Fridge Temperature should be?
  22. When you get bacteria from a surface like a knife or cutting board or work surface
    What is indirect cross contamination in food safety?
  23. cold. clean. cook.
    What are the 3 Cs?
  24. Yes
    Is chlorine an approved sanitizer?