(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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Keeping heated food hot.
Destroy bacteria on food, utensils and work surfaces
What is the danger zone?
Store cooked foods carefully.
Should I use marinades on raw foods?
Is it ok to not eat cooked foods immediately?
Should I keep my area clean?
Should I cross-contaminate?
FREE
Using gloves.
Is it better to prevent bacteria from entering my food?
Use a special cutting board or plate for raw foods only.
Can I reheat cooked foods?
What is better a cutting board or plate for cutting raw foods?
Keeping cooled food cold.
Is it important to keep meat, poultry, seafood, and eggs away from other foods?
Do I buy foods from safe sources?6
keep clean
do I keep my kitchen surface clean?
165 degrees
What's a danger zone temperature?
Is well handling good for cooking?
Do not reuse marinades used on raw foods unless you bring them to a boil first
keep food at safe temperatures, and use safe water and raw materials.
Choose foods processed for safety.
Should I use gloves?
40 °F-140 °F
How do I prevent bacteria?
Reheat cooked foods thoroughly
handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses.
Should I keep my food cooled.
What's the HACCP.
Prevent the multiplication of bacteria in food (thawing & temperature)
checking with a food thermometer.
Don't cross-contaminate
Keep all kitchen surfaces meticulously clean.
More items
Refrigerate promptly.
Should I keep my food hot?
Hazard Analysis and Critical Control Point
Is it better to keep food at safe temperatures?
How should I refrigerate my food?
Keep raw meat, poultry, seafood, and eggs away from other foods.