40F orbelowThetemperaturecold foodsshould bestored atHoneyThis shouldnot be givento an infantyounger than1 year oldBy thehandlebladedownThe bestway tocarry aknifeSanitationMethods usedto prevent andcontrol thespread ofbacteriaPick uprefrigeratedfoods lastTip forgroceryshoppingBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisRefrigeratorOne wayto safelythaw foodWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonCompressionThis standsfor the C inRICE for softtissueinjuriesHeimlichManeuverProcedure touse whensomeone ischokingBlistersThis occursin a 2nddegree burnDullknifeThe mostdangerousknife in thekitchen isOriginalcontainersChemicalsshouldalways bestored in thisKnifeBlockSafestway tostoreknivesPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsCookiesheetYou cansmother asmall greasefire with thisSalmonellosisFood borneillness fromundercookedchickenSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or usePASSThe acronymfor using afireextinguisher3rddegreeburnTurnsskinblackFlammableSomethingthat burnseasilyBakingSodaThis can bepoured on asmall greasefire toextinguish itDiarrheaA commonsymptomof foodpoisoningOvenMittsUse thesewhen placingsomething inor taking outof the ovenEpi-PenAntidotefor anallergicreactionFlatwareUtensilsused foreating20secondsThe amountof time youshould washyour handsInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveE.ColiFood borneillness fromundercookedground beef40F orbelowThetemperaturecold foodsshould bestored atHoneyThis shouldnot be givento an infantyounger than1 year oldBy thehandlebladedownThe bestway tocarry aknifeSanitationMethods usedto prevent andcontrol thespread ofbacteriaPick uprefrigeratedfoods lastTip forgroceryshoppingBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisRefrigeratorOne wayto safelythaw foodWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonCompressionThis standsfor the C inRICE for softtissueinjuriesHeimlichManeuverProcedure touse whensomeone ischokingBlistersThis occursin a 2nddegree burnDullknifeThe mostdangerousknife in thekitchen isOriginalcontainersChemicalsshouldalways bestored in thisKnifeBlockSafestway tostoreknivesPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsCookiesheetYou cansmother asmall greasefire with thisSalmonellosisFood borneillness fromundercookedchickenSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or usePASSThe acronymfor using afireextinguisher3rddegreeburnTurnsskinblackFlammableSomethingthat burnseasilyBakingSodaThis can bepoured on asmall greasefire toextinguish itDiarrheaA commonsymptomof foodpoisoningOvenMittsUse thesewhen placingsomething inor taking outof the ovenEpi-PenAntidotefor anallergicreactionFlatwareUtensilsused foreating20secondsThe amountof time youshould washyour handsInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveE.ColiFood borneillness fromundercookedground beef

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