Cold foodsshould be__ orcolder?40degreesWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsSymptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesHot foodsshould be__ orhotter?140degreesTrue or false?Food that containsharmful microbesor toxins can tastenormalTrue2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetables2 ways tocontrolbacteria inthe foodserviceIs chlorineanapprovedsanitizer?YesWhen are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.What is thepurpose offood safety?to avoidbacteriaand foodpoisoningHowshould youcool foodsquickly?Place inice waterbath andstirFreezerTemperatureshould be?0degreesWhatare the3 Cs?cold.clean.cook.How 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 moistureExample ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.Dangertemperaturezone is?Whereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.What is oneway tocontrolviruses infood serviceWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceWhat is the #1 improperfoodhandlingpractice?handwashingFridgeTemperatureshould be?40degreesDescribethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachCold foodsshould be__ orcolder?40degreesWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsSymptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesHot foodsshould be__ orhotter?140degreesTrue or false?Food that containsharmful microbesor toxins can tastenormalTrue2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetables2 ways tocontrolbacteria inthe foodserviceIs chlorineanapprovedsanitizer?YesWhen are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.What is thepurpose offood safety?to avoidbacteriaand foodpoisoningHowshould youcool foodsquickly?Place inice waterbath andstirFreezerTemperatureshould be?0degreesWhatare the3 Cs?cold.clean.cook.How 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 moistureExample ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.Dangertemperaturezone is?Whereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.What is oneway tocontrolviruses infood serviceWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceWhat is the #1 improperfoodhandlingpractice?handwashingFridgeTemperatureshould be?40degreesDescribethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleach

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