CanOpenerWhich foodslead to the mostillnesses?Fresh Produce/Meats/Frozen Foods?Make sanitizersolution with 1/4teaspoon ofunscented liquidchlorine bleachand 2 cups ofwater.Should you bringsauces, soups,and gravies to aboil (212°F) whenreheating?Yes/NoMEATTHERMOMETERCHILLSpatula/ScraperWash handsfor 20, 30, or40 seconds?TEMPDANGERZONE(between 40°Fand 140°F)StrainerWhy should youseparate raw meat,poultry, seafood andeggs fromother foods in yourgrocery shopping cart,grocerybags, and in yourrefrigerator?Should yourinse chickenand fish beforecooking?Yes/NoWhenshould yourefrigeratean apple?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 millionHow oftenshould youclean/clearout therefrigerator?Should you wash allproduce, includingbanana peels andbagged lettuce mix?Yes/NoVegetableBrushCook fish,seafood,beef, andpork to145°F.Cookgroundbeef to160°F.SEPARATEWhy is it betterto divide largeamounts ofleftover intoshallow dishes?COOKShould you thawmeats on thecounter and/orin the sink?Yes/NoFixing foodsafely involvescleaning,separating,cooking, safely,and chillingSPONGEHow long can youleave food out atroom temperatureafter cooking ameal?__________How oftenshould youchange out adish cloth?Daily or EveryOther Day?Should I rinseoff cans beforeopening them?Why/Why NotCLEANWhereshould youstore rawmeat in therefrigerator?Cook poultry(includingground turkeyand chicken)to 165°F.Cook leftovers(not liquids) atan internaltemperatureof 165°F.Which safetyprecautions canyou take if Ihave a cold buthave to still cooka meal?Should you useseparate cuttingboards formeats and freshproduce?Why/Why NotCanOpenerWhich foodslead to the mostillnesses?Fresh Produce/Meats/Frozen Foods?Make sanitizersolution with 1/4teaspoon ofunscented liquidchlorine bleachand 2 cups ofwater.Should you bringsauces, soups,and gravies to aboil (212°F) whenreheating?Yes/NoMEATTHERMOMETERCHILLSpatula/ScraperWash handsfor 20, 30, or40 seconds?TEMPDANGERZONE(between 40°Fand 140°F)StrainerWhy should youseparate raw meat,poultry, seafood andeggs fromother foods in yourgrocery shopping cart,grocerybags, and in yourrefrigerator?Should yourinse chickenand fish beforecooking?Yes/NoWhenshould yourefrigeratean apple?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 millionHow oftenshould youclean/clearout therefrigerator?Should you wash allproduce, includingbanana peels andbagged lettuce mix?Yes/NoVegetableBrushCook fish,seafood,beef, andpork to145°F.Cookgroundbeef to160°F.SEPARATEWhy is it betterto divide largeamounts ofleftover intoshallow dishes?COOKShould you thawmeats on thecounter and/orin the sink?Yes/NoFixing foodsafely involvescleaning,separating,cooking, safely,and chillingSPONGEHow long can youleave food out atroom temperatureafter cooking ameal?__________How oftenshould youchange out adish cloth?Daily or EveryOther Day?Should I rinseoff cans beforeopening them?Why/Why NotCLEANWhereshould youstore rawmeat in therefrigerator?Cook poultry(includingground turkeyand chicken)to 165°F.Cook leftovers(not liquids) atan internaltemperatureof 165°F.Which safetyprecautions canyou take if Ihave a cold buthave to still cooka meal?Should you useseparate cuttingboards formeats and freshproduce?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. Can Opener
  2. Which foods lead to the most illnesses? Fresh Produce/ Meats/ Frozen Foods?
  3. Make sanitizer solution with 1/4 teaspoon of unscented liquid chlorine bleach and 2 cups of water.
  4. Should you bring sauces, soups, and gravies to a boil (212°F) when reheating? Yes/No
  5. MEAT THERMOMETER
  6. CHILL
  7. Spatula/Scraper
  8. Wash hands for 20, 30, or 40 seconds?
  9. TEMP DANGER ZONE (between 40°F and 140°F)
  10. Strainer
  11. Why should you separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags, and in your refrigerator?
  12. Should you rinse chicken and fish before cooking? Yes/No
  13. When should you refrigerate an apple?
  14. 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
  15. How often should you clean/clear out the refrigerator?
  16. Should you wash all produce, including banana peels and bagged lettuce mix? Yes/No
  17. Vegetable Brush
  18. Cook fish, seafood, beef, and pork to 145°F.
  19. Cook ground beef to 160°F.
  20. SEPARATE
  21. Why is it better to divide large amounts of leftover into shallow dishes?
  22. COOK
  23. Should you thaw meats on the counter and/or in the sink? Yes/No
  24. Fixing food safely involves cleaning, separating, cooking, safely, and chilling
  25. SPONGE
  26. How long can you leave food out at room temperature after cooking a meal? __________
  27. How often should you change out a dish cloth? Daily or Every Other Day?
  28. Should I rinse off cans before opening them? Why/Why Not
  29. CLEAN
  30. Where should you store raw meat in the refrigerator?
  31. Cook poultry (including ground turkey and chicken) to 165°F.
  32. Cook leftovers (not liquids) at an internal temperature of 165°F.
  33. Which safety precautions can you take if I have a cold but have to still cook a meal?
  34. Should you use separate cutting boards for meats and fresh produce? Why/Why Not