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

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