Pick uprefrigeratedfoods lastTip forgroceryshoppingPASSThe acronymfor using afireextinguisherEpi-PenAntidotefor anallergicreactionBakingSodaThis can bepoured on asmall greasefire toextinguish itHeimlichManeuverProcedure touse whensomeone ischoking3rddegreeburnTurnsskinblackDullknifeThe mostdangerousknife in thekitchen isSalmonellosisFood borneillness fromundercookedchickenOvenMittsUse thesewhen placingsomething inor taking outof the ovenPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsE.ColiFood borneillness fromundercookedground beefOriginalcontainersChemicalsshouldalways bestored in thisBlistersThis occursin a 2nddegree burnRefrigeratorOne wayto safelythaw foodBy thehandlebladedownThe bestway tocarry aknifeFlatwareUtensilsused foreatingHoneyThis shouldnot be givento an infantyounger than1 year old20secondsThe amountof time youshould washyour handsSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useSanitationMethods usedto prevent andcontrol thespread ofbacteriaDiarrheaA commonsymptomof foodpoisoningInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonKnifeBlockSafestway tostoreknivesCookiesheetYou cansmother asmall greasefire with thisFlammableSomethingthat burnseasily40F orbelowThetemperaturecold foodsshould bestored atCompressionThis standsfor the C inRICE for softtissueinjuriesPick uprefrigeratedfoods lastTip forgroceryshoppingPASSThe acronymfor using afireextinguisherEpi-PenAntidotefor anallergicreactionBakingSodaThis can bepoured on asmall greasefire toextinguish itHeimlichManeuverProcedure touse whensomeone ischoking3rddegreeburnTurnsskinblackDullknifeThe mostdangerousknife in thekitchen isSalmonellosisFood borneillness fromundercookedchickenOvenMittsUse thesewhen placingsomething inor taking outof the ovenPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsE.ColiFood borneillness fromundercookedground beefOriginalcontainersChemicalsshouldalways bestored in thisBlistersThis occursin a 2nddegree burnRefrigeratorOne wayto safelythaw foodBy thehandlebladedownThe bestway tocarry aknifeFlatwareUtensilsused foreatingHoneyThis shouldnot be givento an infantyounger than1 year old20secondsThe amountof time youshould washyour handsSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useSanitationMethods usedto prevent andcontrol thespread ofbacteriaDiarrheaA commonsymptomof foodpoisoningInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonKnifeBlockSafestway tostoreknivesCookiesheetYou cansmother asmall greasefire with thisFlammableSomethingthat burnseasily40F orbelowThetemperaturecold foodsshould bestored atCompressionThis standsfor the C inRICE for softtissueinjuries

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