This bingo card has a free space and 49 words: Keep raw meat, poultry, seafood, and eggs away from other foods., Do not reuse marinades used on raw foods unless you bring them to a boil first, Use a special cutting board or plate for raw foods only., keep clean, keep food at safe temperatures, and use safe water and raw materials., Choose foods processed for safety., Eat cooked foods immediately., Store cooked foods carefully., Reheat cooked foods thoroughly, Keep all kitchen surfaces meticulously clean. More items, Buy food from a safe source., Prevent bacteria from entering food, Prevent the multiplication of bacteria in food (thawing & temperature), Destroy bacteria on food, utensils and work surfaces, handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses., Don't cross-contaminate, checking with a food thermometer., Refrigerate promptly., 40 °F-140 °F, Using gloves., Keeping heated food hot., Keeping cooled food cold., Hazard Analysis and Critical Control Point, 165 degrees, Is it important to keep meat, poultry, seafood, and eggs away from other foods?, Should I use marinades on raw foods?, What is better a cutting board or plate for cutting raw foods?, Should I keep my area clean?, Is it better to keep food at safe temperatures?, Is it good to choose foods processed?, Is it ok to not eat cooked foods immediately?, How do I store cooked foods?, Can I reheat cooked foods?, do I keep my kitchen surface clean?, Do I buy foods from safe sources?6, Is it better to prevent bacteria from entering my food?, FREE, How do I prevent bacteria?, Do I use utensils to prevent bacteria?, Is well handling good for cooking?, Should I cross-contaminate?, What should I check my food with?, How should I refrigerate my food?, What is the danger zone?, Should I use gloves?, Should I keep my food hot?, Should I keep my food cooled., What's the HACCP. and What's a danger zone temperature?.
food safety | food safety | Food safety | food safety | Food groups
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