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