165F.The centerof poultryshould beheated to?On thecounternext tothe sinkwhereshould youplace a knifeafter its usedThrowbakingsoda on itWhat is thebest way tohandle asmall greasefire?Awayfromfood.Where shouldcleaning agentspestisides andother toxicsubstances bestored?by thehandlebladedown.What is thebest way tocarry aknife?45F.What is therecommendedtemperaturefor produce?Open theoven,pull outthe rack anduse the dryoven mitts.What is thesafest way toremove a hotdish from theoven?Washthem.what shouldbe do beforeopeningcans?Away fromfood, in theiroriginalcontainers.What is thebest way tostorepoisons?Follow allsafetyrules at alltimes.To avoidaccedentsWhat ruleshould wefollow in thekitchen?180F.What degreemust waterbe tosanitizedishwere?Washtherehands.what shouldemploeesalways doafter usingthe restroom50F or70F.Whattemperatureshould be ofdry food?Theknifewhat shouldbe never beplaced in thedishwater.Clean,tightclothesWhat kind ofclothesshould youwear in thekitchen?KitchenShears.What knifethat lookslike thescissors?0F orbelow.Whattemperatureof thefreezer?a special stainremovingchemical or alight vinigarsolution.coffee cupshould besoakedin?Washyourhands.what is themost effectiveway toprevent foodborne illness?AserratedknifeWhat kindof Knife doyou cut thebread?DryovenmittsWhat do useto take a hotdis h out theoven30F.What is therecommendedtemperaturefor seafood?150FThe centerof porkshould beheated to?40F.Whattemperature isrecommend todairy andmeat?165F.The centerof poultryshould beheated to?On thecounternext tothe sinkwhereshould youplace a knifeafter its usedThrowbakingsoda on itWhat is thebest way tohandle asmall greasefire?Awayfromfood.Where shouldcleaning agentspestisides andother toxicsubstances bestored?by thehandlebladedown.What is thebest way tocarry aknife?45F.What is therecommendedtemperaturefor produce?Open theoven,pull outthe rack anduse the dryoven mitts.What is thesafest way toremove a hotdish from theoven?Washthem.what shouldbe do beforeopeningcans?Away fromfood, in theiroriginalcontainers.What is thebest way tostorepoisons?Follow allsafetyrules at alltimes.To avoidaccedentsWhat ruleshould wefollow in thekitchen?180F.What degreemust waterbe tosanitizedishwere?Washtherehands.what shouldemploeesalways doafter usingthe restroom50F or70F.Whattemperatureshould be ofdry food?Theknifewhat shouldbe never beplaced in thedishwater.Clean,tightclothesWhat kind ofclothesshould youwear in thekitchen?KitchenShears.What knifethat lookslike thescissors?0F orbelow.Whattemperatureof thefreezer?a special stainremovingchemical or alight vinigarsolution.coffee cupshould besoakedin?Washyourhands.what is themost effectiveway toprevent foodborne illness?AserratedknifeWhat kindof Knife doyou cut thebread?DryovenmittsWhat do useto take a hotdis h out theoven30F.What is therecommendedtemperaturefor seafood?150FThe centerof porkshould beheated to?40F.Whattemperature isrecommend todairy andmeat?

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. The center of poultry should be heated to?
    165F.
  2. where should you place a knife after its used
    On the counter next to the sink
  3. What is the best way to handle a small grease fire?
    Throw baking soda on it
  4. Where should cleaning agents pestisides and other toxic substances be stored?
    Away from food.
  5. What is the best way to carry a knife?
    by the handle blade down.
  6. What is the recommended temperature for produce?
    45F.
  7. What is the safest way to remove a hot dish from the oven?
    Open the oven,pull out the rack and use the dry oven mitts.
  8. what should be do before opening cans?
    Wash them.
  9. What is the best way to store poisons?
    Away from food, in their original containers.
  10. To avoid accedents What rule should we follow in the kitchen?
    Follow all safety rules at all times.
  11. What degree must water be to sanitize dishwere?
    180F.
  12. what should emploees always do after using the restroom
    Wash there hands.
  13. What temperature should be of dry food?
    50F or 70F.
  14. what should be never be placed in the dishwater.
    The knife
  15. What kind of clothes should you wear in the kitchen?
    Clean,tight clothes
  16. What knife that looks like the scissors?
    Kitchen Shears.
  17. What temperature of the freezer?
    0F or below.
  18. coffee cup should be soaked in?
    a special stain removing chemical or a light vinigar solution.
  19. what is the most effective way to prevent food borne illness?
    Wash your hands.
  20. What kind of Knife do you cut the bread?
    A serrated knife
  21. What do use to take a hot dis h out the oven
    Dry oven mitts
  22. What is the recommended temperature for seafood?
    30F.
  23. The center of pork should be heated to?
    150F
  24. What temperature is recommend to dairy and meat?
    40F.