Coldrunningwater for30 mins10-15minutes20secondsScrape,wash, rinse,sanitize, airdryChemicalfoodhazardLowershelvesUse hotpads andoven mittsCleanwound,applybandage anduse glovesDirectsteamawayPour bakingsoda/salt, orcover pan41° orbelowApplypressure andseek medicalattentionRawmeat,eggs, orpoultryAvoidcrumbs,spills,garbageAftereverytaskSeekmedicaltreatmentCookingtempremains135°PhysicalfoodhazardColdrunningwater for30 mins10-15minutes20secondsScrape,wash, rinse,sanitize, airdryChemicalfoodhazardLowershelvesUse hotpads andoven mittsCleanwound,applybandage anduse glovesDirectsteamawayPour bakingsoda/salt, orcover pan41° orbelowApplypressure andseek medicalattentionRawmeat,eggs, orpoultryAvoidcrumbs,spills,garbageAftereverytaskSeekmedicaltreatmentCookingtempremains135°Physicalfoodhazard

Kitchen 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. Cold running water for 30 mins
  2. 10-15 minutes
  3. 20 seconds
  4. Scrape, wash, rinse, sanitize, air dry
  5. Chemical food hazard
  6. Lower shelves
  7. Use hot pads and oven mitts
  8. Clean wound, apply bandage and use gloves
  9. Direct steam away
  10. Pour baking soda/salt, or cover pan
  11. 41° or below
  12. Apply pressure and seek medical attention
  13. Raw meat, eggs, or poultry
  14. Avoid crumbs, spills, garbage
  15. After every task
  16. Seek medical treatment
  17. Cooking temp remains
  18. 135 °
  19. Physical food hazard