meat cookedat an internaltemperatureof 145degreesHow do Iknow thefood is safeto eat?salmonellawhat illnessdo you getwhen youcross-contaminate?Hotsoapywaterhowshould youwash yourhandsNeverplug,take outor touchcords withwet handswhat canyou do topreventelectricaccidents?at an internaltemperatureof 165degreesWhatdegreesshouldreheatedfood be at?healthyand notsick ordirtyHow shouldemployeescome towork?Have cleanclothes andgoodhygieneHowshouldyou cometo work?Keeppoison inthe originalcontainerHowshouldyou storepoison?wipe downcountersandsanitizewhat extrasteps canyou do toclean?USDAlabelwhat labelshould meatand poultryhave?The handleshould befaced awayfrom youHow doyou placea pan onthe stove?Don't playaround andyou need tocommunicateHow do youpreventaccidentswith otheremployees?always washyour handsaftertouchingfoodHow doyou avoidfood bornillnesses?Keepyour knifesharphow do youpreventcutting yourself?wash yourcutting boardafter cuttingraw meat.How do youprevent cross-contaminationmeat,eggs,andpoultrywhat areperishablefoods?Thawedoutwhat kind offrozen foodshould notbeaccepted?OnceeveryweekHow oftenshould youdeep cleanthe coffeemachine?You can slipand or dropthings onyour openfeetWhy shouldyou not haveopen toedshoes atwork?Wipedowndoorknobseverydaywhat aresome waysyou preventillnessesbeing spread?Clean upeverymess rightawayHow do youpreventslippingaccidents?30-40degreesWhat is thetemperatureof a re-fridge?bakingsodahow do youproperly putout a fire?How food ishandled toprevent foodborn illnesswhat is thedefinitionof safetypracticalmeat cookedat an internaltemperatureof 145degreesHow do Iknow thefood is safeto eat?salmonellawhat illnessdo you getwhen youcross-contaminate?Hotsoapywaterhowshould youwash yourhandsNeverplug,take outor touchcords withwet handswhat canyou do topreventelectricaccidents?at an internaltemperatureof 165degreesWhatdegreesshouldreheatedfood be at?healthyand notsick ordirtyHow shouldemployeescome towork?Have cleanclothes andgoodhygieneHowshouldyou cometo work?Keeppoison inthe originalcontainerHowshouldyou storepoison?wipe downcountersandsanitizewhat extrasteps canyou do toclean?USDAlabelwhat labelshould meatand poultryhave?The handleshould befaced awayfrom youHow doyou placea pan onthe stove?Don't playaround andyou need tocommunicateHow do youpreventaccidentswith otheremployees?always washyour handsaftertouchingfoodHow doyou avoidfood bornillnesses?Keepyour knifesharphow do youpreventcutting yourself?wash yourcutting boardafter cuttingraw meat.How do youprevent cross-contaminationmeat,eggs,andpoultrywhat areperishablefoods?Thawedoutwhat kind offrozen foodshould notbeaccepted?OnceeveryweekHow oftenshould youdeep cleanthe coffeemachine?You can slipand or dropthings onyour openfeetWhy shouldyou not haveopen toedshoes atwork?Wipedowndoorknobseverydaywhat aresome waysyou preventillnessesbeing spread?Clean upeverymess rightawayHow do youpreventslippingaccidents?30-40degreesWhat is thetemperatureof a re-fridge?bakingsodahow do youproperly putout a fire?How food ishandled toprevent foodborn illnesswhat is thedefinitionof safetypractical

food safety - 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. How do I know the food is safe to eat?
    meat cooked at an internal temperature of 145 degrees
  2. what illness do you get when you cross-contaminate?
    salmonella
  3. how should you wash your hands
    Hot soapy water
  4. what can you do to prevent electric accidents?
    Never plug,take out or touch cords with wet hands
  5. What degrees should reheated food be at?
    at an internal temperature of 165 degrees
  6. How should employees come to work?
    healthy and not sick or dirty
  7. How should you come to work?
    Have clean clothes and good hygiene
  8. How should you store poison?
    Keep poison in the original container
  9. what extra steps can you do to clean?
    wipe down counters and sanitize
  10. what label should meat and poultry have?
    USDA label
  11. How do you place a pan on the stove?
    The handle should be faced away from you
  12. How do you prevent accidents with other employees?
    Don't play around and you need to communicate
  13. How do you avoid food born illnesses?
    always wash your hands after touching food
  14. how do you prevent cutting your self?
    Keep your knife sharp
  15. How do you prevent cross-contamination
    wash your cutting board after cutting raw meat.
  16. what are perishable foods?
    meat,eggs,and poultry
  17. what kind of frozen food should not be accepted?
    Thawed out
  18. How often should you deep clean the coffee machine?
    Once every week
  19. Why should you not have open toed shoes at work?
    You can slip and or drop things on your open feet
  20. what are some ways you prevent illnesses being spread?
    Wipe down doorknobs everyday
  21. How do you prevent slipping accidents?
    Clean up every mess right away
  22. What is the temperature of a re-fridge?
    30-40 degrees
  23. how do you properly put out a fire?
    baking soda
  24. what is the definition of safety practical
    How food is handled to prevent food born illness