BlistersThis occursin a 2nddegree burnFlatwareUtensilsused foreatingBy thehandlebladedownThe bestway tocarry aknifeBakingSodaThis can bepoured on asmall greasefire toextinguish itPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsOriginalcontainersChemicalsshouldalways bestored in thisEpi-PenAntidotefor anallergicreaction40F orbelowThetemperaturecold foodsshould bestored atCompressionThis standsfor the C inRICE for softtissueinjuriesPASSThe acronymfor using afireextinguisherInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveSalmonellosisFood borneillness fromundercookedchickenCookiesheetYou cansmother asmall greasefire with thisHoneyThis shouldnot be givento an infantyounger than1 year oldKnifeBlockSafestway tostoreknivesE.ColiFood borneillness fromundercookedground beef3rddegreeburnTurnsskinblackSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useFlammableSomethingthat burnseasilyDullknifeThe mostdangerousknife in thekitchen isHeimlichManeuverProcedure touse whensomeone ischokingOvenMittsUse thesewhen placingsomething inor taking outof the ovenRefrigeratorOne wayto safelythaw foodSanitationMethods usedto prevent andcontrol thespread ofbacteriaDiarrheaA commonsymptomof foodpoisoningWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisPick uprefrigeratedfoods lastTip forgroceryshopping20secondsThe amountof time youshould washyour handsBlistersThis occursin a 2nddegree burnFlatwareUtensilsused foreatingBy thehandlebladedownThe bestway tocarry aknifeBakingSodaThis can bepoured on asmall greasefire toextinguish itPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsOriginalcontainersChemicalsshouldalways bestored in thisEpi-PenAntidotefor anallergicreaction40F orbelowThetemperaturecold foodsshould bestored atCompressionThis standsfor the C inRICE for softtissueinjuriesPASSThe acronymfor using afireextinguisherInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveSalmonellosisFood borneillness fromundercookedchickenCookiesheetYou cansmother asmall greasefire with thisHoneyThis shouldnot be givento an infantyounger than1 year oldKnifeBlockSafestway tostoreknivesE.ColiFood borneillness fromundercookedground beef3rddegreeburnTurnsskinblackSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useFlammableSomethingthat burnseasilyDullknifeThe mostdangerousknife in thekitchen isHeimlichManeuverProcedure touse whensomeone ischokingOvenMittsUse thesewhen placingsomething inor taking outof the ovenRefrigeratorOne wayto safelythaw foodSanitationMethods usedto prevent andcontrol thespread ofbacteriaDiarrheaA commonsymptomof foodpoisoningWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisPick uprefrigeratedfoods lastTip forgroceryshopping20secondsThe amountof time youshould washyour hands

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