DiarrheaA commonsymptomof foodpoisoningFlatwareUtensilsused foreatingPick uprefrigeratedfoods lastTip forgroceryshoppingSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonSanitationMethods usedto prevent andcontrol thespread ofbacteriaBacteriaThe mostharmful wayfoods spoilbecause youcannot see this3rddegreeburnTurnsskinblackPASSThe acronymfor using afireextinguisherOvenMittsUse thesewhen placingsomething inor taking outof the ovenInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveBy thehandlebladedownThe bestway tocarry aknifeHoneyThis shouldnot be givento an infantyounger than1 year oldOriginalcontainersChemicalsshouldalways bestored in thisBakingSodaThis can bepoured on asmall greasefire toextinguish it40F orbelowThetemperaturecold foodsshould bestored atBlistersThis occursin a 2nddegree burnE.ColiFood borneillness fromundercookedground beefFlammableSomethingthat burnseasilyKnifeBlockSafestway tostoreknivesRefrigeratorOne wayto safelythaw foodPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsSalmonellosisFood borneillness fromundercookedchickenHeimlichManeuverProcedure touse whensomeone ischokingDullknifeThe mostdangerousknife in thekitchen isEpi-PenAntidotefor anallergicreactionCookiesheetYou cansmother asmall greasefire with this20secondsThe amountof time youshould washyour handsCompressionThis standsfor the C inRICE for softtissueinjuriesDiarrheaA commonsymptomof foodpoisoningFlatwareUtensilsused foreatingPick uprefrigeratedfoods lastTip forgroceryshoppingSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonSanitationMethods usedto prevent andcontrol thespread ofbacteriaBacteriaThe mostharmful wayfoods spoilbecause youcannot see this3rddegreeburnTurnsskinblackPASSThe acronymfor using afireextinguisherOvenMittsUse thesewhen placingsomething inor taking outof the ovenInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveBy thehandlebladedownThe bestway tocarry aknifeHoneyThis shouldnot be givento an infantyounger than1 year oldOriginalcontainersChemicalsshouldalways bestored in thisBakingSodaThis can bepoured on asmall greasefire toextinguish it40F orbelowThetemperaturecold foodsshould bestored atBlistersThis occursin a 2nddegree burnE.ColiFood borneillness fromundercookedground beefFlammableSomethingthat burnseasilyKnifeBlockSafestway tostoreknivesRefrigeratorOne wayto safelythaw foodPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsSalmonellosisFood borneillness fromundercookedchickenHeimlichManeuverProcedure touse whensomeone ischokingDullknifeThe mostdangerousknife in thekitchen isEpi-PenAntidotefor anallergicreactionCookiesheetYou cansmother asmall greasefire with this20secondsThe amountof time youshould washyour handsCompressionThis 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. A common symptom of food poisoning
    Diarrhea
  2. Utensils used for eating
    Flatware
  3. Tip for grocery shopping
    Pick up refrigerated foods last
  4. Loss of food by allowing it to become unfit to eat, drink or use
    Spoilage
  5. The first thing poison control will need to know when someone has ingested a poison
    What was ingested
  6. Methods used to prevent and control the spread of bacteria
    Sanitation
  7. The most harmful way foods spoil because you cannot see this
    Bacteria
  8. Turns skin black
    3rd degree burn
  9. The acronym for using a fire extinguisher
    PASS
  10. Use these when placing something in or taking out of the oven
    Oven Mitts
  11. The direction pan handles should be turned when on the stove
    Inward or towards the back
  12. The best way to carry a knife
    By the handle blade down
  13. This should not be given to an infant younger than 1 year old
    Honey
  14. Chemicals should always be stored in this
    Original containers
  15. This can be poured on a small grease fire to extinguish it
    Baking Soda
  16. The temperature cold foods should be stored at
    40F or below
  17. This occurs in a 2nd degree burn
    Blisters
  18. Food borne illness from undercooked ground beef
    E. Coli
  19. Something that burns easily
    Flammable
  20. Safest way to store knives
    Knife Block
  21. One way to safely thaw food
    Refrigerator
  22. Process of heating foods to a high temperature to destroy microorganisms
    Pasteurize
  23. Food borne illness from undercooked chicken
    Salmonellosis
  24. Procedure to use when someone is choking
    Heimlich Maneuver
  25. The most dangerous knife in the kitchen is
    Dull knife
  26. Antidote for an allergic reaction
    Epi-Pen
  27. You can smother a small grease fire with this
    Cookie sheet
  28. The amount of time you should wash your hands
    20 seconds
  29. This stands for the C in RICE for soft tissue injuries
    Compression