Dangertemperaturezone is?True or false?Food that containsharmful microbesor toxins can tastenormalTrueFreezerTemperatureshould be?0degreesCold foodsshould be__ orcolder?40degrees2 ways tocontrolbacteria inthe foodserviceWhat sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureFridgeTemperatureshould be?40degreesWhatare the3 Cs?cold.clean.cook.What is thepurpose offood safety?to avoidbacteriaand foodpoisoningHowshould youcool foodsquickly?Place inice waterbath andstirWhat is the #1 improperfoodhandlingpractice?handwashingCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.Symptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsIs chlorineanapprovedsanitizer?YesDescribethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceHow longcan food sitout at a partyor picnic?Food should bechilled after 2hours at typicalroom temp. If>90 degrees, 1hourWhat is oneway tocontrolviruses infood serviceHot foodsshould be__ orhotter?140degreesExample ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.When are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodDangertemperaturezone is?True or false?Food that containsharmful microbesor toxins can tastenormalTrueFreezerTemperatureshould be?0degreesCold foodsshould be__ orcolder?40degrees2 ways tocontrolbacteria inthe foodserviceWhat sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureFridgeTemperatureshould be?40degreesWhatare the3 Cs?cold.clean.cook.What is thepurpose offood safety?to avoidbacteriaand foodpoisoningHowshould youcool foodsquickly?Place inice waterbath andstirWhat is the #1 improperfoodhandlingpractice?handwashingCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.Symptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsIs chlorineanapprovedsanitizer?YesDescribethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceHow longcan food sitout at a partyor picnic?Food should bechilled after 2hours at typicalroom temp. If>90 degrees, 1hourWhat is oneway tocontrolviruses infood serviceHot foodsshould be__ orhotter?140degreesExample ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.When are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any food

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