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

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