CookiesheetYou cansmother asmall greasefire with thisCompressionThis standsfor the C inRICE for softtissueinjuriesBlistersThis occursin a 2nddegree burnSanitationMethods usedto prevent andcontrol thespread ofbacteria20secondsThe amountof time youshould washyour handsHoneyThis shouldnot be givento an infantyounger than1 year oldPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveFlammableSomethingthat burnseasilyPick uprefrigeratedfoods lastTip forgroceryshoppingKnifeBlockSafestway tostoreknivesRefrigeratorOne wayto safelythaw foodOriginalcontainersChemicalsshouldalways bestored in thisEpi-PenAntidotefor anallergicreaction3rddegreeburnTurnsskinblackE.ColiFood borneillness fromundercookedground beefSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useDiarrheaA commonsymptomof foodpoisoningBacteriaThe mostharmful wayfoods spoilbecause youcannot see this40F orbelowThetemperaturecold foodsshould bestored atPASSThe acronymfor using afireextinguisherHeimlichManeuverProcedure touse whensomeone ischokingWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonBakingSodaThis can bepoured on asmall greasefire toextinguish itSalmonellosisFood borneillness fromundercookedchickenBy thehandlebladedownThe bestway tocarry aknifeOvenMittsUse thesewhen placingsomething inor taking outof the ovenDullknifeThe mostdangerousknife in thekitchen isFlatwareUtensilsused foreatingCookiesheetYou cansmother asmall greasefire with thisCompressionThis standsfor the C inRICE for softtissueinjuriesBlistersThis occursin a 2nddegree burnSanitationMethods usedto prevent andcontrol thespread ofbacteria20secondsThe amountof time youshould washyour handsHoneyThis shouldnot be givento an infantyounger than1 year oldPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveFlammableSomethingthat burnseasilyPick uprefrigeratedfoods lastTip forgroceryshoppingKnifeBlockSafestway tostoreknivesRefrigeratorOne wayto safelythaw foodOriginalcontainersChemicalsshouldalways bestored in thisEpi-PenAntidotefor anallergicreaction3rddegreeburnTurnsskinblackE.ColiFood borneillness fromundercookedground beefSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useDiarrheaA commonsymptomof foodpoisoningBacteriaThe mostharmful wayfoods spoilbecause youcannot see this40F orbelowThetemperaturecold foodsshould bestored atPASSThe acronymfor using afireextinguisherHeimlichManeuverProcedure touse whensomeone ischokingWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonBakingSodaThis can bepoured on asmall greasefire toextinguish itSalmonellosisFood borneillness fromundercookedchickenBy thehandlebladedownThe bestway tocarry aknifeOvenMittsUse thesewhen placingsomething inor taking outof the ovenDullknifeThe mostdangerousknife in thekitchen isFlatwareUtensilsused foreating

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