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

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