Storecookedfoodscarefully.Prevent themultiplicationof bacteria infood (thawing& temperature)Do I buyfoodsfrom safesources?6Eat cookedfoodsimmediately.Should I usemarinadeson rawfoods?How do Ipreventbacteria?handling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.Is it ok to noteat cookedfoodsimmediately?Whatshould Icheck myfood with?ReheatcookedfoodsthoroughlyWhat isthedangerzone?Is it better tokeep food atsafetemperatures?ShouldI usegloves?Preventbacteria fromentering foodShould Ikeep myfood hot?Is wellhandlinggood forcooking?FREEDo I useutensils topreventbacteria?Keepingcooledfood cold.Is it better topreventbacteria fromentering myfood?Should Ikeep myareaclean?Keepingheatedfood hot.do I keepmy kitchensurfaceclean?Destroybacteria onfood, utensilsand worksurfacesShould Ikeep myfoodcooled.Howshould Irefrigeratemy food?Usinggloves. keep food atsafetemperatures,and use safewater and rawmaterials.Choosefoodsprocessedfor safety.Don't cross-contaminate40 °F-140 °FKeep raw meat,poultry,seafood, andeggs away fromother foods.How do Istorecookedfoods?Use a specialcutting boardor plate forraw foodsonly.checking witha foodthermometer.Can Ireheatcookedfoods?165degreesIs it importantto keep meat,poultry,seafood, andeggs away fromother foods?What is bettera cuttingboard or platefor cutting rawfoods?keepcleanBuy foodfrom asafesource.Keep all kitchensurfacesmeticulouslyclean.More itemsIs it good tochoosefoodsprocessed?Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstHazardAnalysis andCriticalControl PointWhat's adanger zonetemperature?Refrigeratepromptly.What'stheHACCP.Should Icross-contaminate?Storecookedfoodscarefully.Prevent themultiplicationof bacteria infood (thawing& temperature)Do I buyfoodsfrom safesources?6Eat cookedfoodsimmediately.Should I usemarinadeson rawfoods?How do Ipreventbacteria?handling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.Is it ok to noteat cookedfoodsimmediately?Whatshould Icheck myfood with?ReheatcookedfoodsthoroughlyWhat isthedangerzone?Is it better tokeep food atsafetemperatures?ShouldI usegloves?Preventbacteria fromentering foodShould Ikeep myfood hot?Is wellhandlinggood forcooking?FREEDo I useutensils topreventbacteria?Keepingcooledfood cold.Is it better topreventbacteria fromentering myfood?Should Ikeep myareaclean?Keepingheatedfood hot.do I keepmy kitchensurfaceclean?Destroybacteria onfood, utensilsand worksurfacesShould Ikeep myfoodcooled.Howshould Irefrigeratemy food?Usinggloves. keep food atsafetemperatures,and use safewater and rawmaterials.Choosefoodsprocessedfor safety.Don't cross-contaminate40 °F-140 °FKeep raw meat,poultry,seafood, andeggs away fromother foods.How do Istorecookedfoods?Use a specialcutting boardor plate forraw foodsonly.checking witha foodthermometer.Can Ireheatcookedfoods?165degreesIs it importantto keep meat,poultry,seafood, andeggs away fromother foods?What is bettera cuttingboard or platefor cutting rawfoods?keepcleanBuy foodfrom asafesource.Keep all kitchensurfacesmeticulouslyclean.More itemsIs it good tochoosefoodsprocessed?Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstHazardAnalysis andCriticalControl PointWhat's adanger zonetemperature?Refrigeratepromptly.What'stheHACCP.Should Icross-contaminate?

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