Keep all kitchensurfacesmeticulouslyclean.More itemsReheatcookedfoodsthoroughlyIs it better tokeep food atsafetemperatures?Should Ikeep myfoodcooled.Can Ireheatcookedfoods?Should Ikeep myfood hot?What's adanger zonetemperature?do I keepmy kitchensurfaceclean?Storecookedfoodscarefully.HazardAnalysis andCriticalControl PointChoosefoodsprocessedfor safety.Keepingcooledfood cold.Usinggloves. Keepingheatedfood hot.Whatshould Icheck myfood with?How do Ipreventbacteria?keep food atsafetemperatures,and use safewater and rawmaterials.Is it ok to noteat cookedfoodsimmediately?How do Istorecookedfoods?Howshould Irefrigeratemy food?Is it good tochoosefoodsprocessed?What'stheHACCP.Refrigeratepromptly.Eat cookedfoodsimmediately.Should I usemarinadeson rawfoods?Destroybacteria onfood, utensilsand worksurfacesPreventbacteria fromentering food40 °F-140 °FKeep raw meat,poultry,seafood, andeggs away fromother foods.Don't cross-contaminateDo I useutensils topreventbacteria?What isthedangerzone?Should Ikeep myareaclean?Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstShouldI usegloves?checking witha foodthermometer.Is it better topreventbacteria fromentering myfood?What is bettera cuttingboard or platefor cutting rawfoods?FREEShould Icross-contaminate?Buy foodfrom asafesource.Prevent themultiplicationof bacteria infood (thawing& temperature)keepcleanhandling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.Use a specialcutting boardor plate forraw foodsonly.165degreesIs wellhandlinggood forcooking?Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?Do I buyfoodsfrom safesources?6Keep all kitchensurfacesmeticulouslyclean.More itemsReheatcookedfoodsthoroughlyIs it better tokeep food atsafetemperatures?Should Ikeep myfoodcooled.Can Ireheatcookedfoods?Should Ikeep myfood hot?What's adanger zonetemperature?do I keepmy kitchensurfaceclean?Storecookedfoodscarefully.HazardAnalysis andCriticalControl PointChoosefoodsprocessedfor safety.Keepingcooledfood cold.Usinggloves. Keepingheatedfood hot.Whatshould Icheck myfood with?How do Ipreventbacteria?keep food atsafetemperatures,and use safewater and rawmaterials.Is it ok to noteat cookedfoodsimmediately?How do Istorecookedfoods?Howshould Irefrigeratemy food?Is it good tochoosefoodsprocessed?What'stheHACCP.Refrigeratepromptly.Eat cookedfoodsimmediately.Should I usemarinadeson rawfoods?Destroybacteria onfood, utensilsand worksurfacesPreventbacteria fromentering food40 °F-140 °FKeep raw meat,poultry,seafood, andeggs away fromother foods.Don't cross-contaminateDo I useutensils topreventbacteria?What isthedangerzone?Should Ikeep myareaclean?Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstShouldI usegloves?checking witha foodthermometer.Is it better topreventbacteria fromentering myfood?What is bettera cuttingboard or platefor cutting rawfoods?FREEShould Icross-contaminate?Buy foodfrom asafesource.Prevent themultiplicationof bacteria infood (thawing& temperature)keepcleanhandling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.Use a specialcutting boardor plate forraw foodsonly.165degreesIs wellhandlinggood forcooking?Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?Do I buyfoodsfrom safesources?6

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