AftereverytaskRawmeat,eggs, orpoultry135°Scrape,wash, rinse,sanitize, airdry41° orbelowPour bakingsoda/salt, orcover panAvoidcrumbs,spills,garbageCleanwound,applybandage anduse glovesUse hotpads andoven mittsPhysicalfoodhazardChemicalfoodhazardCookingtempremainsDirectsteamawayApplypressure andseek medicalattention20secondsColdrunningwater for30 minsLowershelvesSeekmedicaltreatment10-15minutesAftereverytaskRawmeat,eggs, orpoultry135°Scrape,wash, rinse,sanitize, airdry41° orbelowPour bakingsoda/salt, orcover panAvoidcrumbs,spills,garbageCleanwound,applybandage anduse glovesUse hotpads andoven mittsPhysicalfoodhazardChemicalfoodhazardCookingtempremainsDirectsteamawayApplypressure andseek medicalattention20secondsColdrunningwater for30 minsLowershelvesSeekmedicaltreatment10-15minutes

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