StrainerShould you bringsauces, soups,and gravies to aboil (212°F) whenreheating?Yes/NoShould you thawmeats on thecounter and/orin the sink?Yes/NoFixing foodsafely involvescleaning,separating,cooking, safely,and chillingShould you useseparate cuttingboards formeats and freshproduce?Why/Why NotShould yourinse chickenand fish beforecooking?Yes/NoWash handsfor 20, 30, or40 seconds?Whenshould yourefrigeratean apple?TEMPDANGERZONE(between 40°Fand 140°F)COOKVegetableBrushWhich foodslead to the mostillnesses?Fresh Produce/Meats/Frozen Foods?SEPARATEWhy is it betterto divide largeamounts ofleftover intoshallow dishes?How oftenshould youclean/clearout therefrigerator?Why should youseparate raw meat,poultry, seafood andeggs fromother foods in yourgrocery shopping cart,grocerybags, and in yourrefrigerator?How oftenshould youchange out adish cloth?Daily or EveryOther Day?CanOpenerBased on data from theCenter for DiseaseControl and Prevention,how many people do youthink suffer from foodborneillness every year?a) 340,000 or b) 48 millionCookgroundbeef to160°F.CHILLShould you wash allproduce, includingbanana peels andbagged lettuce mix?Yes/NoCook leftovers(not liquids) atan internaltemperatureof 165°F.Spatula/ScraperMEATTHERMOMETERCLEANCook fish,seafood,beef, andpork to145°F.How long can youleave food out atroom temperatureafter cooking ameal?__________Cook poultry(includingground turkeyand chicken)to 165°F.SPONGEWhereshould youstore rawmeat in therefrigerator?Make sanitizersolution with 1/4teaspoon ofunscented liquidchlorine bleachand 2 cups ofwater.Which safetyprecautions canyou take if Ihave a cold buthave to still cooka meal?Should I rinseoff cans beforeopening them?Why/Why NotStrainerShould you bringsauces, soups,and gravies to aboil (212°F) whenreheating?Yes/NoShould you thawmeats on thecounter and/orin the sink?Yes/NoFixing foodsafely involvescleaning,separating,cooking, safely,and chillingShould you useseparate cuttingboards formeats and freshproduce?Why/Why NotShould yourinse chickenand fish beforecooking?Yes/NoWash handsfor 20, 30, or40 seconds?Whenshould yourefrigeratean apple?TEMPDANGERZONE(between 40°Fand 140°F)COOKVegetableBrushWhich foodslead to the mostillnesses?Fresh Produce/Meats/Frozen Foods?SEPARATEWhy is it betterto divide largeamounts ofleftover intoshallow dishes?How oftenshould youclean/clearout therefrigerator?Why should youseparate raw meat,poultry, seafood andeggs fromother foods in yourgrocery shopping cart,grocerybags, and in yourrefrigerator?How oftenshould youchange out adish cloth?Daily or EveryOther Day?CanOpenerBased on data from theCenter for DiseaseControl and Prevention,how many people do youthink suffer from foodborneillness every year?a) 340,000 or b) 48 millionCookgroundbeef to160°F.CHILLShould you wash allproduce, includingbanana peels andbagged lettuce mix?Yes/NoCook leftovers(not liquids) atan internaltemperatureof 165°F.Spatula/ScraperMEATTHERMOMETERCLEANCook fish,seafood,beef, andpork to145°F.How long can youleave food out atroom temperatureafter cooking ameal?__________Cook poultry(includingground turkeyand chicken)to 165°F.SPONGEWhereshould youstore rawmeat in therefrigerator?Make sanitizersolution with 1/4teaspoon ofunscented liquidchlorine bleachand 2 cups ofwater.Which safetyprecautions canyou take if Ihave a cold buthave to still cooka meal?Should I rinseoff cans beforeopening them?Why/Why Not

ISU SODEXO SAFETY BINGO - 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. Strainer
  2. Should you bring sauces, soups, and gravies to a boil (212°F) when reheating? Yes/No
  3. Should you thaw meats on the counter and/or in the sink? Yes/No
  4. Fixing food safely involves cleaning, separating, cooking, safely, and chilling
  5. Should you use separate cutting boards for meats and fresh produce? Why/Why Not
  6. Should you rinse chicken and fish before cooking? Yes/No
  7. Wash hands for 20, 30, or 40 seconds?
  8. When should you refrigerate an apple?
  9. TEMP DANGER ZONE (between 40°F and 140°F)
  10. COOK
  11. Vegetable Brush
  12. Which foods lead to the most illnesses? Fresh Produce/ Meats/ Frozen Foods?
  13. SEPARATE
  14. Why is it better to divide large amounts of leftover into shallow dishes?
  15. How often should you clean/clear out the refrigerator?
  16. Why should you separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags, and in your refrigerator?
  17. How often should you change out a dish cloth? Daily or Every Other Day?
  18. Can Opener
  19. 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
  20. Cook ground beef to 160°F.
  21. CHILL
  22. Should you wash all produce, including banana peels and bagged lettuce mix? Yes/No
  23. Cook leftovers (not liquids) at an internal temperature of 165°F.
  24. Spatula/Scraper
  25. MEAT THERMOMETER
  26. CLEAN
  27. Cook fish, seafood, beef, and pork to 145°F.
  28. How long can you leave food out at room temperature after cooking a meal? __________
  29. Cook poultry (including ground turkey and chicken) to 165°F.
  30. SPONGE
  31. Where should you store raw meat in the refrigerator?
  32. Make sanitizer solution with 1/4 teaspoon of unscented liquid chlorine bleach and 2 cups of water.
  33. Which safety precautions can you take if I have a cold but have to still cook a meal?
  34. Should I rinse off cans before opening them? Why/Why Not