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