40F orbelowThetemperaturecold foodsshould bestored atRefrigeratorOne wayto safelythaw foodFlatwareUtensilsused foreatingBakingSodaThis can bepoured on asmall greasefire toextinguish itWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonKnifeBlockSafestway tostoreknivesHeimlichManeuverProcedure touse whensomeone ischokingPick uprefrigeratedfoods lastTip forgroceryshoppingE.ColiFood borneillness fromundercookedground beef20secondsThe amountof time youshould washyour handsBy thehandlebladedownThe bestway tocarry aknifeCookiesheetYou cansmother asmall greasefire with thisBlistersThis occursin a 2nddegree burn3rddegreeburnTurnsskinblackSanitationMethods usedto prevent andcontrol thespread ofbacteriaInward ortowardsthe backThe directionpan handlesshould beturned whenon the stovePasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsPASSThe acronymfor using afireextinguisherOvenMittsUse thesewhen placingsomething inor taking outof the ovenBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisSalmonellosisFood borneillness fromundercookedchickenDullknifeThe mostdangerousknife in thekitchen isOriginalcontainersChemicalsshouldalways bestored in thisEpi-PenAntidotefor anallergicreactionCompressionThis standsfor the C inRICE for softtissueinjuriesSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useDiarrheaA commonsymptomof foodpoisoningHoneyThis shouldnot be givento an infantyounger than1 year oldFlammableSomethingthat burnseasily40F orbelowThetemperaturecold foodsshould bestored atRefrigeratorOne wayto safelythaw foodFlatwareUtensilsused foreatingBakingSodaThis can bepoured on asmall greasefire toextinguish itWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonKnifeBlockSafestway tostoreknivesHeimlichManeuverProcedure touse whensomeone ischokingPick uprefrigeratedfoods lastTip forgroceryshoppingE.ColiFood borneillness fromundercookedground beef20secondsThe amountof time youshould washyour handsBy thehandlebladedownThe bestway tocarry aknifeCookiesheetYou cansmother asmall greasefire with thisBlistersThis occursin a 2nddegree burn3rddegreeburnTurnsskinblackSanitationMethods usedto prevent andcontrol thespread ofbacteriaInward ortowardsthe backThe directionpan handlesshould beturned whenon the stovePasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsPASSThe acronymfor using afireextinguisherOvenMittsUse thesewhen placingsomething inor taking outof the ovenBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisSalmonellosisFood borneillness fromundercookedchickenDullknifeThe mostdangerousknife in thekitchen isOriginalcontainersChemicalsshouldalways bestored in thisEpi-PenAntidotefor anallergicreactionCompressionThis standsfor the C inRICE for softtissueinjuriesSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useDiarrheaA commonsymptomof foodpoisoningHoneyThis shouldnot be givento an infantyounger than1 year oldFlammableSomethingthat burnseasily

Kitchen Safety & Sanitation - 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. The temperature cold foods should be stored at
    40F or below
  2. One way to safely thaw food
    Refrigerator
  3. Utensils used for eating
    Flatware
  4. This can be poured on a small grease fire to extinguish it
    Baking Soda
  5. The first thing poison control will need to know when someone has ingested a poison
    What was ingested
  6. Safest way to store knives
    Knife Block
  7. Procedure to use when someone is choking
    Heimlich Maneuver
  8. Tip for grocery shopping
    Pick up refrigerated foods last
  9. Food borne illness from undercooked ground beef
    E. Coli
  10. The amount of time you should wash your hands
    20 seconds
  11. The best way to carry a knife
    By the handle blade down
  12. You can smother a small grease fire with this
    Cookie sheet
  13. This occurs in a 2nd degree burn
    Blisters
  14. Turns skin black
    3rd degree burn
  15. Methods used to prevent and control the spread of bacteria
    Sanitation
  16. The direction pan handles should be turned when on the stove
    Inward or towards the back
  17. Process of heating foods to a high temperature to destroy microorganisms
    Pasteurize
  18. The acronym for using a fire extinguisher
    PASS
  19. Use these when placing something in or taking out of the oven
    Oven Mitts
  20. The most harmful way foods spoil because you cannot see this
    Bacteria
  21. Food borne illness from undercooked chicken
    Salmonellosis
  22. The most dangerous knife in the kitchen is
    Dull knife
  23. Chemicals should always be stored in this
    Original containers
  24. Antidote for an allergic reaction
    Epi-Pen
  25. This stands for the C in RICE for soft tissue injuries
    Compression
  26. Loss of food by allowing it to become unfit to eat, drink or use
    Spoilage
  27. A common symptom of food poisoning
    Diarrhea
  28. This should not be given to an infant younger than 1 year old
    Honey
  29. Something that burns easily
    Flammable