Hot foodsshould be__ orhotter?140degrees2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesExample ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.Howshould youcool foodsquickly?Place inice waterbath andstirWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceCold foodsshould be__ orcolder?40degreesWhat is thepurpose offood safety?to avoidbacteriaand foodpoisoningDangertemperaturezone is?2 ways tocontrolbacteria inthe foodserviceCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.Describethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachWhat is the #1 improperfoodhandlingpractice?handwashingHow 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 tastenormalTrueWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.Whatare the3 Cs?cold.clean.cook.When are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodFridgeTemperatureshould be?40degreesFreezerTemperatureshould be?0degreesIs chlorineanapprovedsanitizer?YesWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsWhat sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureWhat is oneway tocontrolviruses infood serviceSymptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, achesHot foodsshould be__ orhotter?140degrees2 examplesof potentiallyhazardousfoodsmeat, poultry,raw eggs,raw milk,fruits andvegetablesExample ofdirect crosscontaminationin foodsafety?touching raw meatand handling ready toeat foods w/o handwashing, blooddripping onto otherfood that isn'tcooked.Howshould youcool foodsquickly?Place inice waterbath andstirWhat isindirect crosscontaminationin foodsafety?When you getbacteria from asurface like aknife or cuttingboard or worksurfaceCold foodsshould be__ orcolder?40degreesWhat is thepurpose offood safety?to avoidbacteriaand foodpoisoningDangertemperaturezone is?2 ways tocontrolbacteria inthe foodserviceCan youpack meatand raw foodin samecooler?Yes, but youneed toseparate &sealpackage.Describethe 3 potsin 3-potmethod1) wash pot - hotwater w/ soap,2) rinse pot -clear hot water,3) cold rinsew/bleachWhat is the #1 improperfoodhandlingpractice?handwashingHow 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 tastenormalTrueWhereshould youdispose ofsoapywater?200 ft awayfrom any watersources.spread overwide area.Whatare the3 Cs?cold.clean.cook.When are 2 ofthe times youwash handswhen preparingfood?before prep anyfood, afterhandling raw meatand poultry. afterpreparing any foodFridgeTemperatureshould be?40degreesFreezerTemperatureshould be?0degreesIs chlorineanapprovedsanitizer?YesWhattemperatureshould hotwater be in 3pot method171 degreesfor at least30 secondsWhat sixthings doesbacteria needto grow?Hint FAT TOMFood,acidity, temp,time, oxygenand moistureWhat is oneway tocontrolviruses infood serviceSymptoms offoodborneillness?Name 2Diarrhea,vomiting,nausea,fever, aches

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