Epi-PenAntidotefor anallergicreactionPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsDullknifeThe mostdangerousknife in thekitchen isSalmonellosisFood borneillness fromundercookedchickenOriginalcontainersChemicalsshouldalways bestored in thisSanitationMethods usedto prevent andcontrol thespread ofbacteriaOvenMittsUse thesewhen placingsomething inor taking outof the ovenDiarrheaA commonsymptomof foodpoisoningBlistersThis occursin a 2nddegree burnHoneyThis shouldnot be givento an infantyounger than1 year old20secondsThe amountof time youshould washyour handsHeimlichManeuverProcedure touse whensomeone ischokingRefrigeratorOne wayto safelythaw foodE.ColiFood borneillness fromundercookedground beefInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveKnifeBlockSafestway tostoreknives3rddegreeburnTurnsskinblackFlatwareUtensilsused foreatingSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisCookiesheetYou cansmother asmall greasefire with this40F orbelowThetemperaturecold foodsshould bestored atBy thehandlebladedownThe bestway tocarry aknifeCompressionThis standsfor the C inRICE for softtissueinjuriesPick uprefrigeratedfoods lastTip forgroceryshoppingWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonFlammableSomethingthat burnseasilyPASSThe acronymfor using afireextinguisherBakingSodaThis can bepoured on asmall greasefire toextinguish itEpi-PenAntidotefor anallergicreactionPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsDullknifeThe mostdangerousknife in thekitchen isSalmonellosisFood borneillness fromundercookedchickenOriginalcontainersChemicalsshouldalways bestored in thisSanitationMethods usedto prevent andcontrol thespread ofbacteriaOvenMittsUse thesewhen placingsomething inor taking outof the ovenDiarrheaA commonsymptomof foodpoisoningBlistersThis occursin a 2nddegree burnHoneyThis shouldnot be givento an infantyounger than1 year old20secondsThe amountof time youshould washyour handsHeimlichManeuverProcedure touse whensomeone ischokingRefrigeratorOne wayto safelythaw foodE.ColiFood borneillness fromundercookedground beefInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveKnifeBlockSafestway tostoreknives3rddegreeburnTurnsskinblackFlatwareUtensilsused foreatingSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisCookiesheetYou cansmother asmall greasefire with this40F orbelowThetemperaturecold foodsshould bestored atBy thehandlebladedownThe bestway tocarry aknifeCompressionThis standsfor the C inRICE for softtissueinjuriesPick uprefrigeratedfoods lastTip forgroceryshoppingWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonFlammableSomethingthat burnseasilyPASSThe acronymfor using afireextinguisherBakingSodaThis can bepoured on asmall greasefire toextinguish it

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