BacteriaThe mostharmful wayfoods spoilbecause youcannot see this3rddegreeburnTurnsskinblackRefrigeratorOne wayto safelythaw foodOriginalcontainersChemicalsshouldalways bestored in thisKnifeBlockSafestway tostoreknivesBlistersThis occursin a 2nddegree burnBakingSodaThis can bepoured on asmall greasefire toextinguish itHoneyThis shouldnot be givento an infantyounger than1 year oldFlatwareUtensilsused foreating20secondsThe amountof time youshould washyour handsFlammableSomethingthat burnseasilyHeimlichManeuverProcedure touse whensomeone ischokingDullknifeThe mostdangerousknife in thekitchen isCompressionThis standsfor the C inRICE for softtissueinjuriesDiarrheaA commonsymptomof foodpoisoningE.ColiFood borneillness fromundercookedground beefWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonSanitationMethods usedto prevent andcontrol thespread ofbacteriaSalmonellosisFood borneillness fromundercookedchickenPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsPick uprefrigeratedfoods lastTip forgroceryshoppingSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or use40F orbelowThetemperaturecold foodsshould bestored atOvenMittsUse thesewhen placingsomething inor taking outof the ovenEpi-PenAntidotefor anallergicreactionBy thehandlebladedownThe bestway tocarry aknifePASSThe acronymfor using afireextinguisherInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveCookiesheetYou cansmother asmall greasefire with thisBacteriaThe mostharmful wayfoods spoilbecause youcannot see this3rddegreeburnTurnsskinblackRefrigeratorOne wayto safelythaw foodOriginalcontainersChemicalsshouldalways bestored in thisKnifeBlockSafestway tostoreknivesBlistersThis occursin a 2nddegree burnBakingSodaThis can bepoured on asmall greasefire toextinguish itHoneyThis shouldnot be givento an infantyounger than1 year oldFlatwareUtensilsused foreating20secondsThe amountof time youshould washyour handsFlammableSomethingthat burnseasilyHeimlichManeuverProcedure touse whensomeone ischokingDullknifeThe mostdangerousknife in thekitchen isCompressionThis standsfor the C inRICE for softtissueinjuriesDiarrheaA commonsymptomof foodpoisoningE.ColiFood borneillness fromundercookedground beefWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonSanitationMethods usedto prevent andcontrol thespread ofbacteriaSalmonellosisFood borneillness fromundercookedchickenPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsPick uprefrigeratedfoods lastTip forgroceryshoppingSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or use40F orbelowThetemperaturecold foodsshould bestored atOvenMittsUse thesewhen placingsomething inor taking outof the ovenEpi-PenAntidotefor anallergicreactionBy thehandlebladedownThe bestway tocarry aknifePASSThe acronymfor using afireextinguisherInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveCookiesheetYou cansmother asmall greasefire with this

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.


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