What isthedangerzone?do I keepmy kitchensurfaceclean?FREE40 °F-140 °FShould Ikeep myareaclean?Should I usemarinadeson rawfoods?Can Ireheatcookedfoods?Keep all kitchensurfacesmeticulouslyclean.More itemsIs it better tokeep food atsafetemperatures?Storecookedfoodscarefully.Reheatcookedfoodsthoroughlyhandling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.Preventbacteria fromentering foodShould Ikeep myfood hot?Is it good tochoosefoodsprocessed?What is bettera cuttingboard or platefor cutting rawfoods?Howshould Irefrigeratemy food?Refrigeratepromptly.Keep raw meat,poultry,seafood, andeggs away fromother foods.Do I useutensils topreventbacteria?Do I buyfoodsfrom safesources?6What's adanger zonetemperature?Should Icross-contaminate?Usinggloves. HazardAnalysis andCriticalControl PointIs wellhandlinggood forcooking?Choosefoodsprocessedfor safety.165degreeskeepcleanKeepingcooledfood cold.Should Ikeep myfoodcooled.keep food atsafetemperatures,and use safewater and rawmaterials.Whatshould Icheck myfood with?Don't cross-contaminateHow do Istorecookedfoods?Destroybacteria onfood, utensilsand worksurfacesIs it ok to noteat cookedfoodsimmediately?Prevent themultiplicationof bacteria infood (thawing& temperature)Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstUse a specialcutting boardor plate forraw foodsonly.ShouldI usegloves?How do Ipreventbacteria?checking witha foodthermometer.Buy foodfrom asafesource.Eat cookedfoodsimmediately.Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?What'stheHACCP.Is it better topreventbacteria fromentering myfood?Keepingheatedfood hot.What isthedangerzone?do I keepmy kitchensurfaceclean?FREE40 °F-140 °FShould Ikeep myareaclean?Should I usemarinadeson rawfoods?Can Ireheatcookedfoods?Keep all kitchensurfacesmeticulouslyclean.More itemsIs it better tokeep food atsafetemperatures?Storecookedfoodscarefully.Reheatcookedfoodsthoroughlyhandling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.Preventbacteria fromentering foodShould Ikeep myfood hot?Is it good tochoosefoodsprocessed?What is bettera cuttingboard or platefor cutting rawfoods?Howshould Irefrigeratemy food?Refrigeratepromptly.Keep raw meat,poultry,seafood, andeggs away fromother foods.Do I useutensils topreventbacteria?Do I buyfoodsfrom safesources?6What's adanger zonetemperature?Should Icross-contaminate?Usinggloves. HazardAnalysis andCriticalControl PointIs wellhandlinggood forcooking?Choosefoodsprocessedfor safety.165degreeskeepcleanKeepingcooledfood cold.Should Ikeep myfoodcooled.keep food atsafetemperatures,and use safewater and rawmaterials.Whatshould Icheck myfood with?Don't cross-contaminateHow do Istorecookedfoods?Destroybacteria onfood, utensilsand worksurfacesIs it ok to noteat cookedfoodsimmediately?Prevent themultiplicationof bacteria infood (thawing& temperature)Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstUse a specialcutting boardor plate forraw foodsonly.ShouldI usegloves?How do Ipreventbacteria?checking witha foodthermometer.Buy foodfrom asafesource.Eat cookedfoodsimmediately.Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?What'stheHACCP.Is it better topreventbacteria fromentering myfood?Keepingheatedfood hot.

Front of food Safety (answers) - 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
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
  1. What is the danger zone?
  2. do I keep my kitchen surface clean?
  3. FREE
  4. 40 °F-140 °F
  5. Should I keep my area clean?
  6. Should I use marinades on raw foods?
  7. Can I reheat cooked foods?
  8. Keep all kitchen surfaces meticulously clean. More items
  9. Is it better to keep food at safe temperatures?
  10. Store cooked foods carefully.
  11. Reheat cooked foods thoroughly
  12. handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses.
  13. Prevent bacteria from entering food
  14. Should I keep my food hot?
  15. Is it good to choose foods processed?
  16. What is better a cutting board or plate for cutting raw foods?
  17. How should I refrigerate my food?
  18. Refrigerate promptly.
  19. Keep raw meat, poultry, seafood, and eggs away from other foods.
  20. Do I use utensils to prevent bacteria?
  21. Do I buy foods from safe sources?6
  22. What's a danger zone temperature?
  23. Should I cross-contaminate?
  24. Using gloves.
  25. Hazard Analysis and Critical Control Point
  26. Is well handling good for cooking?
  27. Choose foods processed for safety.
  28. 165 degrees
  29. keep clean
  30. Keeping cooled food cold.
  31. Should I keep my food cooled.
  32. keep food at safe temperatures, and use safe water and raw materials.
  33. What should I check my food with?
  34. Don't cross-contaminate
  35. How do I store cooked foods?
  36. Destroy bacteria on food, utensils and work surfaces
  37. Is it ok to not eat cooked foods immediately?
  38. Prevent the multiplication of bacteria in food (thawing & temperature)
  39. Do not reuse marinades used on raw foods unless you bring them to a boil first
  40. Use a special cutting board or plate for raw foods only.
  41. Should I use gloves?
  42. How do I prevent bacteria?
  43. checking with a food thermometer.
  44. Buy food from a safe source.
  45. Eat cooked foods immediately.
  46. Is it important to keep meat, poultry, seafood, and eggs away from other foods?
  47. What's the HACCP.
  48. Is it better to prevent bacteria from entering my food?
  49. Keeping heated food hot.