LowershelvesUse hotpads andoven mitts41° orbelow20secondsApplypressure andseek medicalattentionCleanwound,applybandage anduse glovesAftereverytask135°SeekmedicaltreatmentCookingtempremainsScrape,wash, rinse,sanitize, airdryPour bakingsoda/salt, orcover panAvoidcrumbs,spills,garbageRawmeat,eggs, orpoultryPhysicalfoodhazardDirectsteamawayChemicalfoodhazardColdrunningwater for30 mins10-15minutesLowershelvesUse hotpads andoven mitts41° orbelow20secondsApplypressure andseek medicalattentionCleanwound,applybandage anduse glovesAftereverytask135°SeekmedicaltreatmentCookingtempremainsScrape,wash, rinse,sanitize, airdryPour bakingsoda/salt, orcover panAvoidcrumbs,spills,garbageRawmeat,eggs, orpoultryPhysicalfoodhazardDirectsteamawayChemicalfoodhazardColdrunningwater for30 mins10-15minutes

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