Epi-PenAntidotefor anallergicreactionBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisDullknifeThe mostdangerousknife in thekitchen isOvenMittsUse thesewhen placingsomething inor taking outof the ovenPASSThe acronymfor using afireextinguisherInward ortowardsthe backThe directionpan handlesshould beturned whenon the stove40F orbelowThetemperaturecold foodsshould bestored atBy thehandlebladedownThe bestway tocarry aknifeFlammableSomethingthat burnseasilyFlatwareUtensilsused foreatingOriginalcontainersChemicalsshouldalways bestored in thisSanitationMethods usedto prevent andcontrol thespread ofbacteriaKnifeBlockSafestway tostoreknivesSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useHoneyThis shouldnot be givento an infantyounger than1 year old3rddegreeburnTurnsskinblackBakingSodaThis can bepoured on asmall greasefire toextinguish itPick uprefrigeratedfoods lastTip forgroceryshoppingSalmonellosisFood borneillness fromundercookedchickenE.ColiFood borneillness fromundercookedground beefDiarrheaA commonsymptomof foodpoisoningBlistersThis occursin a 2nddegree burnCookiesheetYou cansmother asmall greasefire with thisRefrigeratorOne wayto safelythaw foodCompressionThis standsfor the C inRICE for softtissueinjuries20secondsThe amountof time youshould washyour handsHeimlichManeuverProcedure touse whensomeone ischokingPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoisonEpi-PenAntidotefor anallergicreactionBacteriaThe mostharmful wayfoods spoilbecause youcannot see thisDullknifeThe mostdangerousknife in thekitchen isOvenMittsUse thesewhen placingsomething inor taking outof the ovenPASSThe acronymfor using afireextinguisherInward ortowardsthe backThe directionpan handlesshould beturned whenon the stove40F orbelowThetemperaturecold foodsshould bestored atBy thehandlebladedownThe bestway tocarry aknifeFlammableSomethingthat burnseasilyFlatwareUtensilsused foreatingOriginalcontainersChemicalsshouldalways bestored in thisSanitationMethods usedto prevent andcontrol thespread ofbacteriaKnifeBlockSafestway tostoreknivesSpoilageLoss of foodby allowing itto becomeunfit to eat,drink or useHoneyThis shouldnot be givento an infantyounger than1 year old3rddegreeburnTurnsskinblackBakingSodaThis can bepoured on asmall greasefire toextinguish itPick uprefrigeratedfoods lastTip forgroceryshoppingSalmonellosisFood borneillness fromundercookedchickenE.ColiFood borneillness fromundercookedground beefDiarrheaA commonsymptomof foodpoisoningBlistersThis occursin a 2nddegree burnCookiesheetYou cansmother asmall greasefire with thisRefrigeratorOne wayto safelythaw foodCompressionThis standsfor the C inRICE for softtissueinjuries20secondsThe amountof time youshould washyour handsHeimlichManeuverProcedure touse whensomeone ischokingPasteurizeProcess ofheating foodsto a hightemperature todestroymicroorganismsWhatwasingestedThe first thingpoison control willneed to knowwhen someonehas ingested apoison

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