FlammableSomethingthat burnseasilySalmonellosisFood borneillness fromundercookedchickenWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonDiarrheaA commonsymptomof foodpoisoningOvenMittsUse thesewhen placingsomething inor taking outof the ovenBy thehandlebladedownThe bestway tocarry aknife20secondsThe amountof time youshould washyour handsEpi-PenAntidotefor anallergicreactionSanitationMethods usedto prevent andcontrol thespread ofbacteriaSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useCompressionThis standsfor the C inRICE for softtissueinjuriesBakingSodaThis can bepoured on asmall greasefire toextinguish itPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsRefrigeratorOne wayto safelythaw foodOriginalcontainersChemicalsshouldalways bestored in thisFlatwareUtensilsused foreatingKnifeBlockSafestway tostoreknivesE.ColiFood borneillness fromundercookedground beefPASSThe acronymfor using afireextinguisherBacteriaThe mostharmful wayfoods spoilbecause youcannot see this40F orbelowThetemperaturecold foodsshould bestored atPick uprefrigeratedfoods lastTip forgroceryshoppingHeimlichManeuverProcedure touse whensomeone ischokingCookiesheetYou cansmother asmall greasefire with thisBlistersThis occursin a 2nddegree burnDullknifeThe mostdangerousknife in thekitchen is3rddegreeburnTurnsskinblackHoneyThis shouldnot be givento an infantyounger than1 year oldInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveFlammableSomethingthat burnseasilySalmonellosisFood borneillness fromundercookedchickenWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonDiarrheaA commonsymptomof foodpoisoningOvenMittsUse thesewhen placingsomething inor taking outof the ovenBy thehandlebladedownThe bestway tocarry aknife20secondsThe amountof time youshould washyour handsEpi-PenAntidotefor anallergicreactionSanitationMethods usedto prevent andcontrol thespread ofbacteriaSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useCompressionThis standsfor the C inRICE for softtissueinjuriesBakingSodaThis can bepoured on asmall greasefire toextinguish itPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsRefrigeratorOne wayto safelythaw foodOriginalcontainersChemicalsshouldalways bestored in thisFlatwareUtensilsused foreatingKnifeBlockSafestway tostoreknivesE.ColiFood borneillness fromundercookedground beefPASSThe acronymfor using afireextinguisherBacteriaThe mostharmful wayfoods spoilbecause youcannot see this40F orbelowThetemperaturecold foodsshould bestored atPick uprefrigeratedfoods lastTip forgroceryshoppingHeimlichManeuverProcedure touse whensomeone ischokingCookiesheetYou cansmother asmall greasefire with thisBlistersThis occursin a 2nddegree burnDullknifeThe mostdangerousknife in thekitchen is3rddegreeburnTurnsskinblackHoneyThis shouldnot be givento an infantyounger than1 year oldInward 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. Something that burns easily
    Flammable
  2. Food borne illness from undercooked chicken
    Salmonellosis
  3. The first thing poison control will need to know when someone has ingested a poison
    What was ingested
  4. A common symptom of food poisoning
    Diarrhea
  5. Use these when placing something in or taking out of the oven
    Oven Mitts
  6. The best way to carry a knife
    By the handle blade down
  7. The amount of time you should wash your hands
    20 seconds
  8. Antidote for an allergic reaction
    Epi-Pen
  9. Methods used to prevent and control the spread of bacteria
    Sanitation
  10. Loss of food by allowing it to become unfit to eat, drink or use
    Spoilage
  11. This stands for the C in RICE for soft tissue injuries
    Compression
  12. This can be poured on a small grease fire to extinguish it
    Baking Soda
  13. Process of heating foods to a high temperature to destroy microorganisms
    Pasteurize
  14. One way to safely thaw food
    Refrigerator
  15. Chemicals should always be stored in this
    Original containers
  16. Utensils used for eating
    Flatware
  17. Safest way to store knives
    Knife Block
  18. Food borne illness from undercooked ground beef
    E. Coli
  19. The acronym for using a fire extinguisher
    PASS
  20. The most harmful way foods spoil because you cannot see this
    Bacteria
  21. The temperature cold foods should be stored at
    40F or below
  22. Tip for grocery shopping
    Pick up refrigerated foods last
  23. Procedure to use when someone is choking
    Heimlich Maneuver
  24. You can smother a small grease fire with this
    Cookie sheet
  25. This occurs in a 2nd degree burn
    Blisters
  26. The most dangerous knife in the kitchen is
    Dull knife
  27. Turns skin black
    3rd degree burn
  28. This should not be given to an infant younger than 1 year old
    Honey
  29. The direction pan handles should be turned when on the stove
    Inward or towards the back