This bingo card has a free space and 34 words: Wash hands for 20, 30, or 40 seconds?, Make sanitizer solution with 1/4 teaspoon of unscented liquid chlorine bleach and 2 cups of water., Cook fish, seafood, beef, and pork to 145°F., Cook ground beef to 160°F., Cook poultry (including ground turkey and chicken) to 165°F., Cook leftovers (not liquids) at an internal temperature of 165°F., Should you bring sauces, soups, and gravies to a boil (212°F) when reheating? Yes/No, Should you rinse chicken and fish before cooking? Yes/No, Should you wash all produce, including banana peels and bagged lettuce mix? Yes/No, How often should you change out a dish cloth? Daily or Every Other Day?, Which foods lead to the most illnesses? Fresh Produce/ Meats/ Frozen Foods?, Fixing food safely involves cleaning, separating, cooking, safely, and chilling, Should you use separate cutting boards for meats and fresh produce? Why/Why Not, Based on data from the Center for Disease Control and Prevention, how many people do you think suffer from foodborne illness every year? a) 340,000 or b) 48 million, Which safety precautions can you take if I have a cold but have to still cook a meal?, How long can you leave food out at room temperature after cooking a meal? __________, When should you refrigerate an apple?, Where should you store raw meat in the refrigerator?, How often should you clean/clear out the refrigerator?, Should you thaw meats on the counter and/or in the sink? Yes/No, Why is it better to divide large amounts of leftover into shallow dishes?, TEMP DANGER ZONE (between 40°F and 140°F), Should I rinse off cans before opening them? Why/Why Not, Why should you separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags, and in your refrigerator?, MEAT THERMOMETER, CLEAN, SEPARATE, Can Opener, COOK, CHILL, SPONGE, Vegetable Brush, Strainer and Spatula/Scraper.
FBI & Food Safety | FBI & Food Safety | FBI & Food Safety Matches Textbook | Food Safety | Food Safety
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