41° orbelowCleanwound,applybandage anduse glovesPour bakingsoda/salt, orcover panApplypressure andseek medicalattentionLowershelvesSeekmedicaltreatmentColdrunningwater for30 minsRawmeat,eggs, orpoultryAftereverytask10-15minutesScrape,wash, rinse,sanitize, airdry20secondsCookingtempremainsDirectsteamaway135°Avoidcrumbs,spills,garbageUse hotpads andoven mittsPhysicalfoodhazardChemicalfoodhazard41° orbelowCleanwound,applybandage anduse glovesPour bakingsoda/salt, orcover panApplypressure andseek medicalattentionLowershelvesSeekmedicaltreatmentColdrunningwater for30 minsRawmeat,eggs, orpoultryAftereverytask10-15minutesScrape,wash, rinse,sanitize, airdry20secondsCookingtempremainsDirectsteamaway135°Avoidcrumbs,spills,garbageUse hotpads andoven mittsPhysicalfoodhazardChemicalfoodhazard

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
  1. 41° or below
  2. Clean wound, apply bandage and use gloves
  3. Pour baking soda/salt, or cover pan
  4. Apply pressure and seek medical attention
  5. Lower shelves
  6. Seek medical treatment
  7. Cold running water for 30 mins
  8. Raw meat, eggs, or poultry
  9. After every task
  10. 10-15 minutes
  11. Scrape, wash, rinse, sanitize, air dry
  12. 20 seconds
  13. Cooking temp remains
  14. Direct steam away
  15. 135 °
  16. Avoid crumbs, spills, garbage
  17. Use hot pads and oven mitts
  18. Physical food hazard
  19. Chemical food hazard