therefrigeratorshould be30-40degreesWhat is thetemperatureof the fridge?Wash the topof cansbeforeopeningthemWhat shouldwe do withcans beforeopeningthem?Protein foodsshould be keptabove 140degrees or below45 degrees or notkept at all.whattemperatureshouldprotein foodsbe kept at?Glasses, cups,and bowlsshould be keptupside downafter washing inthe rinse rackhow shouldwashed cups,bowls, andglasses beplaced in rinseracks?you should usea steppingladder to reachstuff from highup.what should youdo when tryingto reachsomething thatis high up?you shoulduse apotholder tocause asteam burn.what shouldyou use tocause asteam burn?employeesshould workin well litareas.how shouldyou haveareas in whichemployeesmust work?Always have afirm footingbeforeattempting tolife a heavyobject.what shouldyou do toavoid musclestrains.always havea placeprepared forhot pans.howshouldyou planahead?manykitchenaccidentsresult inburnswhat domanyaccidents inthe kitchenresult in?employeesshould knowwhere allemergencyexits arelocatedwhatshould allemployeesknow?spoiled andunstablefoods shouldbe thrownawaywhat shouldyou do withspoiled andunstablefoodsyou shouldwear tightclean clothesin thekitchenWhat type ofclothingshould youwear in thekitchen?sanitize andclean surfacesand foodpreparationtools.what should wedo with toolsand surfacesbefore foodpreparationsLeaving inventoryon the loadingdock could resultin getting spoiledthrough bacterialgrowth.why shouldemployeesavoid leavinginventory onthe loadingdock?in a seriousinjury makethe person ascomfortableas possiblewhat shouldyou do in aseriousinjury?Freezertemperaturesshould be keptat 0 degrees For belowwhat shouldfreezertemperaturesbe kept at?food should neverbe stored on thefloor, because it iseasilycontaminated bydirt.whereshouldfood neverbe stored?some foodsrequire hottemperatureswhat doessome foodrequirebeforeservingTo be cut is aconstanthazard for foodpreparationemployeeswhat is aconstanthazard for foodpreparationemployees?a fireextinguishershould beequipped atall timeswhat shouldbe equippedat all times?restroomsshould bechecked onhourly forsupplies andcleanliness.how oftenshouldrestrooms bechecked on forsupplies andcleanliness?you shouldcleancountersseveraltimes a day.how oftenshould youclean thecountersclean fruitsandvegetablesthoroughlybefore servingwhat do you dowith raw fruitsand vegetablesbefore serving?therefrigeratorshould be30-40degreesWhat is thetemperatureof the fridge?Wash the topof cansbeforeopeningthemWhat shouldwe do withcans beforeopeningthem?Protein foodsshould be keptabove 140degrees or below45 degrees or notkept at all.whattemperatureshouldprotein foodsbe kept at?Glasses, cups,and bowlsshould be keptupside downafter washing inthe rinse rackhow shouldwashed cups,bowls, andglasses beplaced in rinseracks?you should usea steppingladder to reachstuff from highup.what should youdo when tryingto reachsomething thatis high up?you shoulduse apotholder tocause asteam burn.what shouldyou use tocause asteam burn?employeesshould workin well litareas.how shouldyou haveareas in whichemployeesmust work?Always have afirm footingbeforeattempting tolife a heavyobject.what shouldyou do toavoid musclestrains.always havea placeprepared forhot pans.howshouldyou planahead?manykitchenaccidentsresult inburnswhat domanyaccidents inthe kitchenresult in?employeesshould knowwhere allemergencyexits arelocatedwhatshould allemployeesknow?spoiled andunstablefoods shouldbe thrownawaywhat shouldyou do withspoiled andunstablefoodsyou shouldwear tightclean clothesin thekitchenWhat type ofclothingshould youwear in thekitchen?sanitize andclean surfacesand foodpreparationtools.what should wedo with toolsand surfacesbefore foodpreparationsLeaving inventoryon the loadingdock could resultin getting spoiledthrough bacterialgrowth.why shouldemployeesavoid leavinginventory onthe loadingdock?in a seriousinjury makethe person ascomfortableas possiblewhat shouldyou do in aseriousinjury?Freezertemperaturesshould be keptat 0 degrees For belowwhat shouldfreezertemperaturesbe kept at?food should neverbe stored on thefloor, because it iseasilycontaminated bydirt.whereshouldfood neverbe stored?some foodsrequire hottemperatureswhat doessome foodrequirebeforeservingTo be cut is aconstanthazard for foodpreparationemployeeswhat is aconstanthazard for foodpreparationemployees?a fireextinguishershould beequipped atall timeswhat shouldbe equippedat all times?restroomsshould bechecked onhourly forsupplies andcleanliness.how oftenshouldrestrooms bechecked on forsupplies andcleanliness?you shouldcleancountersseveraltimes a day.how oftenshould youclean thecountersclean fruitsandvegetablesthoroughlybefore servingwhat do you dowith raw fruitsand vegetablesbefore serving?

food safety bingo - 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. What is the temperature of the fridge?
    the refrigerator should be 30-40 degrees
  2. What should we do with cans before opening them?
    Wash the top of cans before opening them
  3. what temperature should protein foods be kept at?
    Protein foods should be kept above 140 degrees or below 45 degrees or not kept at all.
  4. how should washed cups, bowls, and glasses be placed in rinse racks?
    Glasses, cups, and bowls should be kept upside down after washing in the rinse rack
  5. what should you do when trying to reach something that is high up?
    you should use a stepping ladder to reach stuff from high up.
  6. what should you use to cause a steam burn?
    you should use a potholder to cause a steam burn.
  7. how should you have areas in which employees must work?
    employees should work in well lit areas.
  8. what should you do to avoid muscle strains.
    Always have a firm footing before attempting to life a heavy object.
  9. how should you plan ahead?
    always have a place prepared for hot pans.
  10. what do many accidents in the kitchen result in?
    many kitchen accidents result in burns
  11. what should all employees know?
    employees should know where all emergency exits are located
  12. what should you do with spoiled and unstable foods
    spoiled and unstable foods should be thrown away
  13. What type of clothing should you wear in the kitchen?
    you should wear tight clean clothes in the kitchen
  14. what should we do with tools and surfaces before food preparations
    sanitize and clean surfaces and food preparation tools.
  15. why should employees avoid leaving inventory on the loading dock?
    Leaving inventory on the loading dock could result in getting spoiled through bacterial growth.
  16. what should you do in a serious injury?
    in a serious injury make the person as comfortable as possible
  17. what should freezer temperatures be kept at?
    Freezer temperatures should be kept at 0 degrees F or below
  18. where should food never be stored?
    food should never be stored on the floor, because it is easily contaminated by dirt.
  19. what does some food require before serving
    some foods require hot temperatures
  20. what is a constant hazard for food preparation employees?
    To be cut is a constant hazard for food preparation employees
  21. what should be equipped at all times?
    a fire extinguisher should be equipped at all times
  22. how often should restrooms be checked on for supplies and cleanliness?
    restrooms should be checked on hourly for supplies and cleanliness.
  23. how often should you clean the counters
    you should clean counters several times a day.
  24. what do you do with raw fruits and vegetables before serving?
    clean fruits and vegetables thoroughly before serving