Plug inapplianceswith dryhandsIf youcatch fire,stop, dropand rollUse foodby thesafetydateDon't stickanything in ablenderwhenrunningSit on chairs,not oncountertopsor tables.When indoubt,throw itout.Know locationof fire blanket,fireextinguisherand telephoneTaste foodwith a cleanutensil, notfingers.Let hot panscool beforeplacing indish waterDon't putmetal inmicrowaveChew foodwell beforeswallowingCoughawayfrom foodUsepasteurizedeggs wheneating rawegg productsUsTie longhairbackWash yourhands aftersneezing orcoughingThawmeat inthe fridgeIf dish toweldrops onfloor, placein bluebasket,Wash handswith warmsoapy waterfor 20seconds. Let foodcool or setbeforeeatingWash dishes inwarm, soapywater, rinsewell and air dryif possible,Run coldwater whenusing agarbagedisposalWash fruitsandvegetablesbefore eatingDon't letrefrigeratedfood set outmore than 2hoursWashknivesseparatelyUse ovenmitts orpotholderswhen liftinghot pansUseOpen apan lidaway fromyour faceWatch outfor baggysleeves nearstove tops,Avoid crosscontaminationIf you aresick, refrainfromcooking.If an itembreaks,immediatelyclean up.Immediatelywipe upspills Keep cupboarddoors anddrawers closedwhen not inuse.Danger zonefor food is40-140degreesDDon'tdoubledipPut coldwater onburnsimmediatelyPut dirtytowels inblue basketat end of labNeverleave astoveunattendedCut awayfrom yourselfwhen usinga knifeA sharpknife issafer thana dull knifeTurn handlesof pansinward onthe rangetopPlug inapplianceswith dryhandsIf youcatch fire,stop, dropand rollUse foodby thesafetydateDon't stickanything in ablenderwhenrunningSit on chairs,not oncountertopsor tables.When indoubt,throw itout.Know locationof fire blanket,fireextinguisherand telephoneTaste foodwith a cleanutensil, notfingers.Let hot panscool beforeplacing indish waterDon't putmetal inmicrowaveChew foodwell beforeswallowingCoughawayfrom foodUsepasteurizedeggs wheneating rawegg productsUsTie longhairbackWash yourhands aftersneezing orcoughingThawmeat inthe fridgeIf dish toweldrops onfloor, placein bluebasket,Wash handswith warmsoapy waterfor 20seconds. Let foodcool or setbeforeeatingWash dishes inwarm, soapywater, rinsewell and air dryif possible,Run coldwater whenusing agarbagedisposalWash fruitsandvegetablesbefore eatingDon't letrefrigeratedfood set outmore than 2hoursWashknivesseparatelyUse ovenmitts orpotholderswhen liftinghot pansUseOpen apan lidaway fromyour faceWatch outfor baggysleeves nearstove tops,Avoid crosscontaminationIf you aresick, refrainfromcooking.If an itembreaks,immediatelyclean up.Immediatelywipe upspills Keep cupboarddoors anddrawers closedwhen not inuse.Danger zonefor food is40-140degreesDDon'tdoubledipPut coldwater onburnsimmediatelyPut dirtytowels inblue basketat end of labNeverleave astoveunattendedCut awayfrom yourselfwhen usinga knifeA sharpknife issafer thana dull knifeTurn handlesof pansinward onthe rangetop

Food/Kitchen Safety - 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. Plug in appliances with dry hands
  2. If you catch fire, stop, drop and roll
  3. Use food by the safety date
  4. Don't stick anything in a blender when running
  5. Sit on chairs, not on countertops or tables.
  6. When in doubt, throw it out.
  7. Know location of fire blanket, fire extinguisher and telephone
  8. Taste food with a clean utensil, not fingers.
  9. Let hot pans cool before placing in dish water
  10. Don't put metal in microwave
  11. Chew food well before swallowing
  12. Cough away from food
  13. Us
    Use pasteurized eggs when eating raw egg products
  14. Tie long hair back
  15. Wash your hands after sneezing or coughing
  16. Thaw meat in the fridge
  17. If dish towel drops on floor, place in blue basket,
  18. Wash hands with warm soapy water for 20 seconds.
  19. Let food cool or set before eating
  20. Wash dishes in warm, soapy water, rinse well and air dry if possible,
  21. Run cold water when using a garbage disposal
  22. Wash fruits and vegetables before eating
  23. Don't let refrigerated food set out more than 2 hours
  24. Wash knives separately
  25. Use
    Use oven mitts or potholders when lifting hot pans
  26. Open a pan lid away from your face
  27. Watch out for baggy sleeves near stove tops,
  28. Avoid cross contamination
  29. If you are sick, refrain from cooking.
  30. If an item breaks, immediately clean up.
  31. Immediately wipe up spills
  32. Keep cupboard doors and drawers closed when not in use.
  33. D
    Danger zone for food is 40-140 degrees
  34. Don't double dip
  35. Put cold water on burns immediately
  36. Put dirty towels in blue basket at end of lab
  37. Never leave a stove unattended
  38. Cut away from yourself when using a knife
  39. A sharp knife is safer than a dull knife
  40. Turn handles of pans inward on the range top