PASSThe acronymfor using afireextinguisherCookiesheetYou cansmother asmall greasefire with this3rddegreeburnTurnsskinblackBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisSanitationMethods usedto prevent andcontrol thespread ofbacteriaCompressionThis standsfor the C inRICE for softtissueinjuriesRefrigeratorOne wayto safelythaw foodBy thehandlebladedownThe bestway tocarry aknifeSalmonellosisFood borneillness fromundercookedchickenSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useFlatwareUtensilsused foreatingDiarrheaA commonsymptomof foodpoisoningOriginalcontainersChemicalsshouldalways bestored in thisHeimlichManeuverProcedure touse whensomeone ischokingOvenMittsUse thesewhen placingsomething inor taking outof the ovenBakingSodaThis can bepoured on asmall greasefire toextinguish itWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonBlistersThis occursin a 2nddegree burn20secondsThe amountof time youshould washyour handsPick uprefrigeratedfoods lastTip forgroceryshoppingPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsE.ColiFood borneillness fromundercookedground beefInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveEpi-PenAntidotefor anallergicreactionHoneyThis shouldnot be givento an infantyounger than1 year oldKnifeBlockSafestway tostoreknives40F orbelowThetemperaturecold foodsshould bestored atFlammableSomethingthat burnseasilyDullknifeThe mostdangerousknife in thekitchen isPASSThe acronymfor using afireextinguisherCookiesheetYou cansmother asmall greasefire with this3rddegreeburnTurnsskinblackBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisSanitationMethods usedto prevent andcontrol thespread ofbacteriaCompressionThis standsfor the C inRICE for softtissueinjuriesRefrigeratorOne wayto safelythaw foodBy thehandlebladedownThe bestway tocarry aknifeSalmonellosisFood borneillness fromundercookedchickenSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useFlatwareUtensilsused foreatingDiarrheaA commonsymptomof foodpoisoningOriginalcontainersChemicalsshouldalways bestored in thisHeimlichManeuverProcedure touse whensomeone ischokingOvenMittsUse thesewhen placingsomething inor taking outof the ovenBakingSodaThis can bepoured on asmall greasefire toextinguish itWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonBlistersThis occursin a 2nddegree burn20secondsThe amountof time youshould washyour handsPick uprefrigeratedfoods lastTip forgroceryshoppingPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsE.ColiFood borneillness fromundercookedground beefInward ortowardsthe backThe directionpan handlesshould beturned whenon the stoveEpi-PenAntidotefor anallergicreactionHoneyThis shouldnot be givento an infantyounger than1 year oldKnifeBlockSafestway tostoreknives40F orbelowThetemperaturecold foodsshould bestored atFlammableSomethingthat burnseasilyDullknifeThe mostdangerousknife in thekitchen is

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