What is the #1 improperfoodhandlingpractice?handwashing2 ways tocontrolbacteria inthe foodserviceWhat sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceIs chlorineanapprovedsanitizer?YesCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.Hot foodsshould be__ orhotter?140degreesWhat is oneway tocontrolviruses infood serviceDangertemperaturezone is?2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesHow longcan food sitout at a partyor picnic?Food should bechilled after 2hours at typicalroom temp. If>90 degrees, 1hourTrue or false?Food that containsharmful microbesor toxins can tastenormalTrueCold foodsshould be__ orcolder?40degreesFridgeTemperatureshould be?40degreesDescribethe 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.When are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodHowshould youcool foodsquickly?Place inice waterbath andstirWhat is thepurpose offood safety?to avoidbacteriaand foodpoisoningWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.FreezerTemperatureshould be?0degreesWhatare the3 Cs?cold.clean.cook.Symptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsWhat is the #1 improperfoodhandlingpractice?handwashing2 ways tocontrolbacteria inthe foodserviceWhat sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceIs chlorineanapprovedsanitizer?YesCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.Hot foodsshould be__ orhotter?140degreesWhat is oneway tocontrolviruses infood serviceDangertemperaturezone is?2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesHow longcan food sitout at a partyor picnic?Food should bechilled after 2hours at typicalroom temp. If>90 degrees, 1hourTrue or false?Food that containsharmful microbesor toxins can tastenormalTrueCold foodsshould be__ orcolder?40degreesFridgeTemperatureshould be?40degreesDescribethe 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.When are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodHowshould youcool foodsquickly?Place inice waterbath andstirWhat is thepurpose offood safety?to avoidbacteriaand foodpoisoningWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.FreezerTemperatureshould be?0degreesWhatare the3 Cs?cold.clean.cook.Symptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 seconds

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