Should I usemarinadeson rawfoods?Preventbacteria fromentering foodWhatshould Icheck myfood with?What'stheHACCP.Keep all kitchensurfacesmeticulouslyclean.More items40 °F-140 °FIs wellhandlinggood forcooking?Do I buyfoodsfrom safesources?6FREEKeep raw meat,poultry,seafood, andeggs away fromother foods.Is it good tochoosefoodsprocessed?How do Istorecookedfoods?Is it better topreventbacteria fromentering myfood?What is bettera cuttingboard or platefor cutting rawfoods?Eat cookedfoodsimmediately.Use a specialcutting boardor plate forraw foodsonly.Do I useutensils topreventbacteria?Refrigeratepromptly.Keepingheatedfood hot.Should Ikeep myfood hot?keep food atsafetemperatures,and use safewater and rawmaterials.165degreesHazardAnalysis andCriticalControl PointkeepcleanChoosefoodsprocessedfor safety.Storecookedfoodscarefully.Can Ireheatcookedfoods?ShouldI usegloves?Keepingcooledfood cold.handling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.ReheatcookedfoodsthoroughlyWhat isthedangerzone?Should Ikeep myfoodcooled.How do Ipreventbacteria?Should Ikeep myareaclean?Howshould Irefrigeratemy food?Prevent themultiplicationof bacteria infood (thawing& temperature)Is it better tokeep food atsafetemperatures?do I keepmy kitchensurfaceclean?Destroybacteria onfood, utensilsand worksurfacesIs it ok to noteat cookedfoodsimmediately?checking witha foodthermometer.Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?Don't cross-contaminateWhat's adanger zonetemperature?Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstShould Icross-contaminate?Buy foodfrom asafesource.Usinggloves. Should I usemarinadeson rawfoods?Preventbacteria fromentering foodWhatshould Icheck myfood with?What'stheHACCP.Keep all kitchensurfacesmeticulouslyclean.More items40 °F-140 °FIs wellhandlinggood forcooking?Do I buyfoodsfrom safesources?6FREEKeep raw meat,poultry,seafood, andeggs away fromother foods.Is it good tochoosefoodsprocessed?How do Istorecookedfoods?Is it better topreventbacteria fromentering myfood?What is bettera cuttingboard or platefor cutting rawfoods?Eat cookedfoodsimmediately.Use a specialcutting boardor plate forraw foodsonly.Do I useutensils topreventbacteria?Refrigeratepromptly.Keepingheatedfood hot.Should Ikeep myfood hot?keep food atsafetemperatures,and use safewater and rawmaterials.165degreesHazardAnalysis andCriticalControl PointkeepcleanChoosefoodsprocessedfor safety.Storecookedfoodscarefully.Can Ireheatcookedfoods?ShouldI usegloves?Keepingcooledfood cold.handling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.ReheatcookedfoodsthoroughlyWhat isthedangerzone?Should Ikeep myfoodcooled.How do Ipreventbacteria?Should Ikeep myareaclean?Howshould Irefrigeratemy food?Prevent themultiplicationof bacteria infood (thawing& temperature)Is it better tokeep food atsafetemperatures?do I keepmy kitchensurfaceclean?Destroybacteria onfood, utensilsand worksurfacesIs it ok to noteat cookedfoodsimmediately?checking witha foodthermometer.Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?Don't cross-contaminateWhat's adanger zonetemperature?Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstShould Icross-contaminate?Buy foodfrom asafesource.Usinggloves. 

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