How longcan food sitout at a partyor picnic?Food should bechilled after 2hours at typicalroom temp. If>90 degrees, 1hourCold foodsshould be__ orcolder?40degreesWhat sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureWhatare the3 Cs?cold.clean.cook.Whattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsTrue or false?Food that containsharmful microbesor toxins can tastenormalTrueDangertemperaturezone is?2 ways tocontrolbacteria inthe foodserviceCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.Is chlorineanapprovedsanitizer?Yes2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceWhen are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodFreezerTemperatureshould be?0degreesDescribethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachExample ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.FridgeTemperatureshould be?40degreesHowshould youcool foodsquickly?Place inice waterbath andstirWhat is thepurpose offood safety?to avoidbacteriaand foodpoisoningWhat is the #1 improperfoodhandlingpractice?handwashingSymptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesWhat is oneway tocontrolviruses infood serviceWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.Hot foodsshould be__ orhotter?140degreesHow longcan food sitout at a partyor picnic?Food should bechilled after 2hours at typicalroom temp. If>90 degrees, 1hourCold foodsshould be__ orcolder?40degreesWhat sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureWhatare the3 Cs?cold.clean.cook.Whattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsTrue or false?Food that containsharmful microbesor toxins can tastenormalTrueDangertemperaturezone is?2 ways tocontrolbacteria inthe foodserviceCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.Is chlorineanapprovedsanitizer?Yes2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceWhen are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodFreezerTemperatureshould be?0degreesDescribethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachExample ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.FridgeTemperatureshould be?40degreesHowshould youcool foodsquickly?Place inice waterbath andstirWhat is thepurpose offood safety?to avoidbacteriaand foodpoisoningWhat is the #1 improperfoodhandlingpractice?handwashingSymptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesWhat is oneway tocontrolviruses infood serviceWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.Hot foodsshould be__ orhotter?140degrees

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