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

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