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