2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.Howshould youcool foodsquickly?Place inice waterbath andstirWhat is thepurpose offood safety?to avoidbacteriaand foodpoisoningFreezerTemperatureshould be?0degreesIs chlorineanapprovedsanitizer?YesWhat is oneway tocontrolviruses infood service2 ways tocontrolbacteria inthe foodserviceCold foodsshould be__ orcolder?40degreesCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.When are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsHot foodsshould be__ orhotter?140degreesExample ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.Symptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesFridgeTemperatureshould be?40degreesWhat is the #1 improperfoodhandlingpractice?handwashingDescribethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachHow longcan food sitout at a partyor picnic?Food should bechilled after 2hours at typicalroom temp. If>90 degrees, 1hourWhat sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureTrue or false?Food that containsharmful microbesor toxins can tastenormalTrueWhatare the3 Cs?cold.clean.cook.Dangertemperaturezone is?2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.Howshould youcool foodsquickly?Place inice waterbath andstirWhat is thepurpose offood safety?to avoidbacteriaand foodpoisoningFreezerTemperatureshould be?0degreesIs chlorineanapprovedsanitizer?YesWhat is oneway tocontrolviruses infood service2 ways tocontrolbacteria inthe foodserviceCold foodsshould be__ orcolder?40degreesCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.When are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsHot foodsshould be__ orhotter?140degreesExample ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.Symptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesFridgeTemperatureshould be?40degreesWhat is the #1 improperfoodhandlingpractice?handwashingDescribethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachHow longcan food sitout at a partyor picnic?Food should bechilled after 2hours at typicalroom temp. If>90 degrees, 1hourWhat sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureTrue or false?Food that containsharmful microbesor toxins can tastenormalTrueWhatare the3 Cs?cold.clean.cook.Dangertemperaturezone is?

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