Cleanwound,applybandage anduse glovesPour bakingsoda/salt, orcover panColdrunningwater for30 minsPhysicalfoodhazardSeekmedicaltreatmentDirectsteamawayAftereverytaskCookingtempremainsChemicalfoodhazard20secondsAvoidcrumbs,spills,garbageApplypressure andseek medicalattentionRawmeat,eggs, orpoultryScrape,wash, rinse,sanitize, airdry10-15minutes41° orbelowLowershelves135°Use hotpads andoven mittsCleanwound,applybandage anduse glovesPour bakingsoda/salt, orcover panColdrunningwater for30 minsPhysicalfoodhazardSeekmedicaltreatmentDirectsteamawayAftereverytaskCookingtempremainsChemicalfoodhazard20secondsAvoidcrumbs,spills,garbageApplypressure andseek medicalattentionRawmeat,eggs, orpoultryScrape,wash, rinse,sanitize, airdry10-15minutes41° orbelowLowershelves135°Use hotpads andoven mitts

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