Make sanitizersolution with 1/4teaspoon ofunscented liquidchlorine bleachand 2 cups ofwater.Should yourinse chickenand fish beforecooking?Yes/NoVegetableBrushWash handsfor 20, 30, or40 seconds?Why should youseparate raw meat,poultry, seafood andeggs fromother foods in yourgrocery shopping cart,grocerybags, and in yourrefrigerator?Whereshould youstore rawmeat in therefrigerator?Should you wash allproduce, includingbanana peels andbagged lettuce mix?Yes/NoSPONGECHILLCookgroundbeef to160°F.How long can youleave food out atroom temperatureafter cooking ameal?__________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 millionCook leftovers(not liquids) atan internaltemperatureof 165°F.COOKCLEANShould I rinseoff cans beforeopening them?Why/Why NotHow oftenshould youchange out adish cloth?Daily or EveryOther Day?Why is it betterto divide largeamounts ofleftover intoshallow dishes?Which foodslead to the mostillnesses?Fresh Produce/Meats/Frozen Foods?Should you bringsauces, soups,and gravies to aboil (212°F) whenreheating?Yes/NoFixing foodsafely involvescleaning,separating,cooking, safely,and chillingSEPARATECook poultry(includingground turkeyand chicken)to 165°F.Spatula/ScraperCook fish,seafood,beef, andpork to145°F.Whenshould yourefrigeratean apple?Should you thawmeats on thecounter and/orin the sink?Yes/NoWhich safetyprecautions canyou take if Ihave a cold buthave to still cooka meal?StrainerHow oftenshould youclean/clearout therefrigerator?MEATTHERMOMETERCanOpenerShould you useseparate cuttingboards formeats and freshproduce?Why/Why NotTEMPDANGERZONE(between 40°Fand 140°F)Make sanitizersolution with 1/4teaspoon ofunscented liquidchlorine bleachand 2 cups ofwater.Should yourinse chickenand fish beforecooking?Yes/NoVegetableBrushWash handsfor 20, 30, or40 seconds?Why should youseparate raw meat,poultry, seafood andeggs fromother foods in yourgrocery shopping cart,grocerybags, and in yourrefrigerator?Whereshould youstore rawmeat in therefrigerator?Should you wash allproduce, includingbanana peels andbagged lettuce mix?Yes/NoSPONGECHILLCookgroundbeef to160°F.How long can youleave food out atroom temperatureafter cooking ameal?__________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 millionCook leftovers(not liquids) atan internaltemperatureof 165°F.COOKCLEANShould I rinseoff cans beforeopening them?Why/Why NotHow oftenshould youchange out adish cloth?Daily or EveryOther Day?Why is it betterto divide largeamounts ofleftover intoshallow dishes?Which foodslead to the mostillnesses?Fresh Produce/Meats/Frozen Foods?Should you bringsauces, soups,and gravies to aboil (212°F) whenreheating?Yes/NoFixing foodsafely involvescleaning,separating,cooking, safely,and chillingSEPARATECook poultry(includingground turkeyand chicken)to 165°F.Spatula/ScraperCook fish,seafood,beef, andpork to145°F.Whenshould yourefrigeratean apple?Should you thawmeats on thecounter and/orin the sink?Yes/NoWhich safetyprecautions canyou take if Ihave a cold buthave to still cooka meal?StrainerHow oftenshould youclean/clearout therefrigerator?MEATTHERMOMETERCanOpenerShould you useseparate cuttingboards formeats and freshproduce?Why/Why NotTEMPDANGERZONE(between 40°Fand 140°F)

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