CompressionThis standsfor the C inRICE for softtissueinjuriesSanitationMethods usedto prevent andcontrol thespread ofbacteria40F orbelowThetemperaturecold foodsshould bestored atBlistersThis occursin a 2nddegree burnFlatwareUtensilsused foreatingPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganisms20secondsThe amountof time youshould washyour handsSalmonellosisFood borneillness fromundercookedchickenPick uprefrigeratedfoods lastTip forgroceryshoppingOvenMittsUse thesewhen placingsomething inor taking outof the ovenSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonEpi-PenAntidotefor anallergicreactionOriginalcontainersChemicalsshouldalways bestored in thisHoneyThis shouldnot be givento an infantyounger than1 year oldBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisFlammableSomethingthat burnseasilyHeimlichManeuverProcedure touse whensomeone ischoking3rddegreeburnTurnsskinblackRefrigeratorOne wayto safelythaw foodE.ColiFood borneillness fromundercookedground beefDullknifeThe mostdangerousknife in thekitchen isCookiesheetYou cansmother asmall greasefire with thisDiarrheaA commonsymptomof foodpoisoningPASSThe acronymfor using afireextinguisherBy thehandlebladedownThe bestway tocarry aknifeKnifeBlockSafestway tostoreknivesBakingSodaThis can bepoured on asmall greasefire toextinguish itInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveCompressionThis standsfor the C inRICE for softtissueinjuriesSanitationMethods usedto prevent andcontrol thespread ofbacteria40F orbelowThetemperaturecold foodsshould bestored atBlistersThis occursin a 2nddegree burnFlatwareUtensilsused foreatingPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganisms20secondsThe amountof time youshould washyour handsSalmonellosisFood borneillness fromundercookedchickenPick uprefrigeratedfoods lastTip forgroceryshoppingOvenMittsUse thesewhen placingsomething inor taking outof the ovenSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonEpi-PenAntidotefor anallergicreactionOriginalcontainersChemicalsshouldalways bestored in thisHoneyThis shouldnot be givento an infantyounger than1 year oldBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisFlammableSomethingthat burnseasilyHeimlichManeuverProcedure touse whensomeone ischoking3rddegreeburnTurnsskinblackRefrigeratorOne wayto safelythaw foodE.ColiFood borneillness fromundercookedground beefDullknifeThe mostdangerousknife in thekitchen isCookiesheetYou cansmother asmall greasefire with thisDiarrheaA commonsymptomof foodpoisoningPASSThe acronymfor using afireextinguisherBy thehandlebladedownThe bestway tocarry aknifeKnifeBlockSafestway tostoreknivesBakingSodaThis can bepoured on asmall greasefire toextinguish itInward ortowardsthe backThe directionpan handlesshould beturned whenon the stove

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