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

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. what should we do with tools and surfaces before food preparations
    sanitize and clean surfaces and food preparation tools.
  2. how often should you clean the counters
    you should clean counters several times a day.
  3. 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
  4. what do many accidents in the kitchen result in?
    many kitchen accidents result in burns
  5. why should employees avoid leaving inventory on the loading dock?
    Leaving inventory on the loading dock could result in getting spoiled through bacterial growth.
  6. what do you do with raw fruits and vegetables before serving?
    clean fruits and vegetables thoroughly before serving
  7. What should we do with cans before opening them?
    Wash the top of cans before opening them
  8. 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.
  9. how should you plan ahead?
    always have a place prepared for hot pans.
  10. what should you use to cause a steam burn?
    you should use a potholder to cause a steam burn.
  11. how often should restrooms be checked on for supplies and cleanliness?
    restrooms should be checked on hourly for supplies and cleanliness.
  12. what should be equipped at all times?
    a fire extinguisher should be equipped at all times
  13. what is a constant hazard for food preparation employees?
    To be cut is a constant hazard for food preparation employees
  14. where should food never be stored?
    food should never be stored on the floor, because it is easily contaminated by dirt.
  15. how should you have areas in which employees must work?
    employees should work in well lit areas.
  16. what should you do to avoid muscle strains.
    Always have a firm footing before attempting to life a heavy object.
  17. what should freezer temperatures be kept at?
    Freezer temperatures should be kept at 0 degrees F or below
  18. what should you do in a serious injury?
    in a serious injury make the person as comfortable as possible
  19. what should all employees know?
    employees should know where all emergency exits are located
  20. what should you do with spoiled and unstable foods
    spoiled and unstable foods should be thrown away
  21. What is the temperature of the fridge?
    the refrigerator should be 30-40 degrees
  22. 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.
  23. What type of clothing should you wear in the kitchen?
    you should wear tight clean clothes in the kitchen
  24. what does some food require before serving
    some foods require hot temperatures