FlammableSomethingthat burnseasilyBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisHeimlichManeuverProcedure touse whensomeone ischokingEpi-PenAntidotefor anallergicreactionSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoison3rddegreeburnTurnsskinblackPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsPick uprefrigeratedfoods lastTip forgroceryshoppingKnifeBlockSafestway tostoreknivesOriginalcontainersChemicalsshouldalways bestored in thisBy thehandlebladedownThe bestway tocarry aknifeBakingSodaThis can bepoured on asmall greasefire toextinguish itOvenMittsUse thesewhen placingsomething inor taking outof the ovenInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveCompressionThis standsfor the C inRICE for softtissueinjuriesDiarrheaA commonsymptomof foodpoisoning40F orbelowThetemperaturecold foodsshould bestored atDullknifeThe mostdangerousknife in thekitchen isRefrigeratorOne wayto safelythaw foodSalmonellosisFood borneillness fromundercookedchickenPASSThe acronymfor using afireextinguisherBlistersThis occursin a 2nddegree burnFlatwareUtensilsused foreatingE.ColiFood borneillness fromundercookedground beefSanitationMethods usedto prevent andcontrol thespread ofbacteria20secondsThe amountof time youshould washyour handsHoneyThis shouldnot be givento an infantyounger than1 year oldCookiesheetYou cansmother asmall greasefire with thisFlammableSomethingthat burnseasilyBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisHeimlichManeuverProcedure touse whensomeone ischokingEpi-PenAntidotefor anallergicreactionSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoison3rddegreeburnTurnsskinblackPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsPick uprefrigeratedfoods lastTip forgroceryshoppingKnifeBlockSafestway tostoreknivesOriginalcontainersChemicalsshouldalways bestored in thisBy thehandlebladedownThe bestway tocarry aknifeBakingSodaThis can bepoured on asmall greasefire toextinguish itOvenMittsUse thesewhen placingsomething inor taking outof the ovenInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveCompressionThis standsfor the C inRICE for softtissueinjuriesDiarrheaA commonsymptomof foodpoisoning40F orbelowThetemperaturecold foodsshould bestored atDullknifeThe mostdangerousknife in thekitchen isRefrigeratorOne wayto safelythaw foodSalmonellosisFood borneillness fromundercookedchickenPASSThe acronymfor using afireextinguisherBlistersThis occursin a 2nddegree burnFlatwareUtensilsused foreatingE.ColiFood borneillness fromundercookedground beefSanitationMethods usedto prevent andcontrol thespread ofbacteria20secondsThe amountof time youshould washyour handsHoneyThis shouldnot be givento an infantyounger than1 year oldCookiesheetYou 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.


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