how do youpreventfoodborneillness?by alwayswashingyourhandswhy shouldn'tyou use thesame spoonevery time youtaste the food?becauseyourmouth hasBactriahow manytimes a dayshould youclean thekitchen?aftereveryserving offoodshouldyou havefood outovernight?nobecause itcan rotovernightwhy should youuse differenttowels fordifferent things?so theBactria fromyour facedoesn't getto the foodwhyshouldn't youus jewelrywhilecooking?because itcan geton thefoodwhyshouldn't youuse nailpolish orfake nails?because itcan geton thefood.what is thecorrect wayto wash yourhands?withwarmwaterandsoap.How do Iknow thefood Icooked issafe to eat?using a foodthermometerwhyshouldyou checkdeliveries?to checkthat thereis nodamage.what partof the canshould youclean?thetopwhat shouldtherefrigeratortemperaturebe?40Fwhyshouldn't youuse make upwhilecooking?because itcan geton thefoodwhat is thetempter ofdairy andmeat?45 f orbelowwhat isthetempter ofseafood?30 f orbelowwhy shouldyou washyour cuttingboard?to preventcross-contaminationshould youacceptfrozenfood?nobecausethey mightbe spoiled.should I washmy fruits andvegetables inhot or coldwater?coldrunningwater.should Ikeep my hairup whencooking?yes sothere areno hairs inyour foodshould Iwash mymeat?no it doesn'tneed furtherwashing.shouldyou cleandoornobs?theyshould beoftencleaned.What's moredangerous asharp or adull knife?a dullknifewhat isthetempter ofproduce?40 f orbelowWhat's theeasiest way toprevent cross-contamination?washingyourcuttingboardhow do youpreventfoodborneillness?by alwayswashingyourhandswhy shouldn'tyou use thesame spoonevery time youtaste the food?becauseyourmouth hasBactriahow manytimes a dayshould youclean thekitchen?aftereveryserving offoodshouldyou havefood outovernight?nobecause itcan rotovernightwhy should youuse differenttowels fordifferent things?so theBactria fromyour facedoesn't getto the foodwhyshouldn't youus jewelrywhilecooking?because itcan geton thefoodwhyshouldn't youuse nailpolish orfake nails?because itcan geton thefood.what is thecorrect wayto wash yourhands?withwarmwaterandsoap.How do Iknow thefood Icooked issafe to eat?using a foodthermometerwhyshouldyou checkdeliveries?to checkthat thereis nodamage.what partof the canshould youclean?thetopwhat shouldtherefrigeratortemperaturebe?40Fwhyshouldn't youuse make upwhilecooking?because itcan geton thefoodwhat is thetempter ofdairy andmeat?45 f orbelowwhat isthetempter ofseafood?30 f orbelowwhy shouldyou washyour cuttingboard?to preventcross-contaminationshould youacceptfrozenfood?nobecausethey mightbe spoiled.should I washmy fruits andvegetables inhot or coldwater?coldrunningwater.should Ikeep my hairup whencooking?yes sothere areno hairs inyour foodshould Iwash mymeat?no it doesn'tneed furtherwashing.shouldyou cleandoornobs?theyshould beoftencleaned.What's moredangerous asharp or adull knife?a dullknifewhat isthetempter ofproduce?40 f orbelowWhat's theeasiest way toprevent cross-contamination?washingyourcuttingboard

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. by always washing your hands
    how do you prevent foodborne illness?
  2. because your mouth has Bactria
    why shouldn't you use the same spoon every time you taste the food?
  3. after every serving of food
    how many times a day should you clean the kitchen?
  4. no because it can rot overnight
    should you have food out overnight?
  5. so the Bactria from your face doesn't get to the food
    why should you use different towels for different things?
  6. because it can get on the food
    why shouldn't you us jewelry while cooking?
  7. because it can get on the food.
    why shouldn't you use nail polish or fake nails?
  8. with warm water and soap.
    what is the correct way to wash your hands?
  9. using a food thermometer
    How do I know the food I cooked is safe to eat?
  10. to check that there is no damage.
    why should you check deliveries?
  11. the top
    what part of the can should you clean?
  12. 40F
    what should the refrigerator temperature be?
  13. because it can get on the food
    why shouldn't you use make up while cooking?
  14. 45 f or below
    what is the tempter of dairy and meat?
  15. 30 f or below
    what is the tempter of seafood?
  16. to prevent cross-contamination
    why should you wash your cutting board?
  17. no because they might be spoiled.
    should you accept frozen food?
  18. cold running water.
    should I wash my fruits and vegetables in hot or cold water?
  19. yes so there are no hairs in your food
    should I keep my hair up when cooking?
  20. no it doesn't need further washing.
    should I wash my meat?
  21. they should be often cleaned.
    should you clean door nobs?
  22. a dull knife
    What's more dangerous a sharp or a dull knife?
  23. 40 f or below
    what is the tempter of produce?
  24. washing your cutting board
    What's the easiest way to prevent cross-contamination?