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

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