Preventbacteria fromentering foodReheatcookedfoodsthoroughlyShould I usemarinadeson rawfoods?Keep raw meat,poultry,seafood, andeggs away fromother foods.Eat cookedfoodsimmediately.Buy foodfrom asafesource.Storecookedfoodscarefully.Howshould Irefrigeratemy food?Can Ireheatcookedfoods?Don't cross-contaminateWhat'stheHACCP.ShouldI usegloves?How do Istorecookedfoods?Use a specialcutting boardor plate forraw foodsonly.What isthedangerzone?HazardAnalysis andCriticalControl Pointchecking witha foodthermometer.Should Ikeep myfoodcooled.Destroybacteria onfood, utensilsand worksurfacesIs it better tokeep food atsafetemperatures?handling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.Should Ikeep myfood hot?Refrigeratepromptly.Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstPrevent themultiplicationof bacteria infood (thawing& temperature)What is bettera cuttingboard or platefor cutting rawfoods?What's adanger zonetemperature?keepcleanKeepingheatedfood hot.Choosefoodsprocessedfor safety.Is wellhandlinggood forcooking?Should Ikeep myareaclean?do I keepmy kitchensurfaceclean?Is it ok to noteat cookedfoodsimmediately?Do I useutensils topreventbacteria?Keepingcooledfood cold.Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?keep food atsafetemperatures,and use safewater and rawmaterials.Whatshould Icheck myfood with?Do I buyfoodsfrom safesources?6Keep all kitchensurfacesmeticulouslyclean.More itemsFREE40 °F-140 °FHow do Ipreventbacteria?Should Icross-contaminate?Is it good tochoosefoodsprocessed?Usinggloves. Is it better topreventbacteria fromentering myfood?165degreesPreventbacteria fromentering foodReheatcookedfoodsthoroughlyShould I usemarinadeson rawfoods?Keep raw meat,poultry,seafood, andeggs away fromother foods.Eat cookedfoodsimmediately.Buy foodfrom asafesource.Storecookedfoodscarefully.Howshould Irefrigeratemy food?Can Ireheatcookedfoods?Don't cross-contaminateWhat'stheHACCP.ShouldI usegloves?How do Istorecookedfoods?Use a specialcutting boardor plate forraw foodsonly.What isthedangerzone?HazardAnalysis andCriticalControl Pointchecking witha foodthermometer.Should Ikeep myfoodcooled.Destroybacteria onfood, utensilsand worksurfacesIs it better tokeep food atsafetemperatures?handling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.Should Ikeep myfood hot?Refrigeratepromptly.Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstPrevent themultiplicationof bacteria infood (thawing& temperature)What is bettera cuttingboard or platefor cutting rawfoods?What's adanger zonetemperature?keepcleanKeepingheatedfood hot.Choosefoodsprocessedfor safety.Is wellhandlinggood forcooking?Should Ikeep myareaclean?do I keepmy kitchensurfaceclean?Is it ok to noteat cookedfoodsimmediately?Do I useutensils topreventbacteria?Keepingcooledfood cold.Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?keep food atsafetemperatures,and use safewater and rawmaterials.Whatshould Icheck myfood with?Do I buyfoodsfrom safesources?6Keep all kitchensurfacesmeticulouslyclean.More itemsFREE40 °F-140 °FHow do Ipreventbacteria?Should Icross-contaminate?Is it good tochoosefoodsprocessed?Usinggloves. Is it better topreventbacteria fromentering myfood?165degrees

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.


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