Keepingheatedfood hot.Destroybacteria onfood, utensilsand worksurfacesWhat isthedangerzone?Storecookedfoodscarefully.Should I usemarinadeson rawfoods?Is it ok to noteat cookedfoodsimmediately?Should Ikeep myareaclean?Should Icross-contaminate?FREEUsinggloves. Is it better topreventbacteria fromentering myfood?Use a specialcutting boardor plate forraw foodsonly.Can Ireheatcookedfoods?What is bettera cuttingboard or platefor cutting rawfoods?Keepingcooledfood cold.Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?Do I buyfoodsfrom safesources?6keepcleando I keepmy kitchensurfaceclean?165degreesWhat's adanger zonetemperature?Is wellhandlinggood forcooking?Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstkeep food atsafetemperatures,and use safewater and rawmaterials.Choosefoodsprocessedfor safety.ShouldI usegloves?40 °F-140 °FHow do Ipreventbacteria?Reheatcookedfoodsthoroughlyhandling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.Should Ikeep myfoodcooled.What'stheHACCP.Prevent themultiplicationof bacteria infood (thawing& temperature)checking witha foodthermometer.Don't cross-contaminateKeep all kitchensurfacesmeticulouslyclean.More itemsRefrigeratepromptly.Should Ikeep myfood hot?HazardAnalysis andCriticalControl PointIs it better tokeep food atsafetemperatures?Howshould Irefrigeratemy food?Keep raw meat,poultry,seafood, andeggs away fromother foods.Do I useutensils topreventbacteria?Eat cookedfoodsimmediately.Buy foodfrom asafesource.How do Istorecookedfoods?Whatshould Icheck myfood with?Preventbacteria fromentering foodIs it good tochoosefoodsprocessed?Keepingheatedfood hot.Destroybacteria onfood, utensilsand worksurfacesWhat isthedangerzone?Storecookedfoodscarefully.Should I usemarinadeson rawfoods?Is it ok to noteat cookedfoodsimmediately?Should Ikeep myareaclean?Should Icross-contaminate?FREEUsinggloves. Is it better topreventbacteria fromentering myfood?Use a specialcutting boardor plate forraw foodsonly.Can Ireheatcookedfoods?What is bettera cuttingboard or platefor cutting rawfoods?Keepingcooledfood cold.Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?Do I buyfoodsfrom safesources?6keepcleando I keepmy kitchensurfaceclean?165degreesWhat's adanger zonetemperature?Is wellhandlinggood forcooking?Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstkeep food atsafetemperatures,and use safewater and rawmaterials.Choosefoodsprocessedfor safety.ShouldI usegloves?40 °F-140 °FHow do Ipreventbacteria?Reheatcookedfoodsthoroughlyhandling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.Should Ikeep myfoodcooled.What'stheHACCP.Prevent themultiplicationof bacteria infood (thawing& temperature)checking witha foodthermometer.Don't cross-contaminateKeep all kitchensurfacesmeticulouslyclean.More itemsRefrigeratepromptly.Should Ikeep myfood hot?HazardAnalysis andCriticalControl PointIs it better tokeep food atsafetemperatures?Howshould Irefrigeratemy food?Keep raw meat,poultry,seafood, andeggs away fromother foods.Do I useutensils topreventbacteria?Eat cookedfoodsimmediately.Buy foodfrom asafesource.How do Istorecookedfoods?Whatshould Icheck myfood with?Preventbacteria fromentering foodIs it good tochoosefoodsprocessed?

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