How longcan food sitout at a partyor picnic?Food should bechilled after 2hours at typicalroom temp. If>90 degrees, 1hourWhen are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodWhat is thepurpose offood safety?to avoidbacteriaand foodpoisoning2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 seconds2 ways tocontrolbacteria inthe foodserviceDescribethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.Example ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.Can youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.Hot foodsshould be__ orhotter?140degreesHowshould youcool foodsquickly?Place inice waterbath andstirDangertemperaturezone is?What sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureFridgeTemperatureshould be?40degreesWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceCold foodsshould be__ orcolder?40degreesWhat is the #1 improperfoodhandlingpractice?handwashingWhat is oneway tocontrolviruses infood serviceWhatare the3 Cs?cold.clean.cook.Symptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesTrue or false?Food that containsharmful microbesor toxins can tastenormalTrueFreezerTemperatureshould be?0degreesIs chlorineanapprovedsanitizer?YesHow longcan food sitout at a partyor picnic?Food should bechilled after 2hours at typicalroom temp. If>90 degrees, 1hourWhen are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodWhat is thepurpose offood safety?to avoidbacteriaand foodpoisoning2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 seconds2 ways tocontrolbacteria inthe foodserviceDescribethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.Example ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.Can youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.Hot foodsshould be__ orhotter?140degreesHowshould youcool foodsquickly?Place inice waterbath andstirDangertemperaturezone is?What sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureFridgeTemperatureshould be?40degreesWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceCold foodsshould be__ orcolder?40degreesWhat is the #1 improperfoodhandlingpractice?handwashingWhat is oneway tocontrolviruses infood serviceWhatare the3 Cs?cold.clean.cook.Symptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesTrue or false?Food that containsharmful microbesor toxins can tastenormalTrueFreezerTemperatureshould be?0degreesIs chlorineanapprovedsanitizer?Yes

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