Is it better tokeep food atsafetemperatures?Should Icross-contaminate?What's adanger zonetemperature?Don't cross-contaminatePreventbacteria fromentering foodShould Ikeep myareaclean?Should Ikeep myfoodcooled.FREEWhat'stheHACCP.handling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.What isthedangerzone?Keep all kitchensurfacesmeticulouslyclean.More itemsDo I useutensils topreventbacteria?do I keepmy kitchensurfaceclean?Eat cookedfoodsimmediately.Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstKeepingcooledfood cold.keep food atsafetemperatures,and use safewater and rawmaterials.What is bettera cuttingboard or platefor cutting rawfoods?checking witha foodthermometer.40 °F-140 °FHow do Ipreventbacteria?keepcleanDestroybacteria onfood, utensilsand worksurfacesRefrigeratepromptly.Is it ok to noteat cookedfoodsimmediately?Keepingheatedfood hot.Storecookedfoodscarefully.Keep raw meat,poultry,seafood, andeggs away fromother foods.Can Ireheatcookedfoods?Usinggloves. Buy foodfrom asafesource.ShouldI usegloves?Do I buyfoodsfrom safesources?6165degreesIs it better topreventbacteria fromentering myfood?Prevent themultiplicationof bacteria infood (thawing& temperature)Should Ikeep myfood hot?Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?Should I usemarinadeson rawfoods?Whatshould Icheck myfood with?Is it good tochoosefoodsprocessed?HazardAnalysis andCriticalControl PointUse a specialcutting boardor plate forraw foodsonly.Is wellhandlinggood forcooking?How do Istorecookedfoods?Howshould Irefrigeratemy food?ReheatcookedfoodsthoroughlyChoosefoodsprocessedfor safety.Is it better tokeep food atsafetemperatures?Should Icross-contaminate?What's adanger zonetemperature?Don't cross-contaminatePreventbacteria fromentering foodShould Ikeep myareaclean?Should Ikeep myfoodcooled.FREEWhat'stheHACCP.handling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.What isthedangerzone?Keep all kitchensurfacesmeticulouslyclean.More itemsDo I useutensils topreventbacteria?do I keepmy kitchensurfaceclean?Eat cookedfoodsimmediately.Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstKeepingcooledfood cold.keep food atsafetemperatures,and use safewater and rawmaterials.What is bettera cuttingboard or platefor cutting rawfoods?checking witha foodthermometer.40 °F-140 °FHow do Ipreventbacteria?keepcleanDestroybacteria onfood, utensilsand worksurfacesRefrigeratepromptly.Is it ok to noteat cookedfoodsimmediately?Keepingheatedfood hot.Storecookedfoodscarefully.Keep raw meat,poultry,seafood, andeggs away fromother foods.Can Ireheatcookedfoods?Usinggloves. Buy foodfrom asafesource.ShouldI usegloves?Do I buyfoodsfrom safesources?6165degreesIs it better topreventbacteria fromentering myfood?Prevent themultiplicationof bacteria infood (thawing& temperature)Should Ikeep myfood hot?Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?Should I usemarinadeson rawfoods?Whatshould Icheck myfood with?Is it good tochoosefoodsprocessed?HazardAnalysis andCriticalControl PointUse a specialcutting boardor plate forraw foodsonly.Is wellhandlinggood forcooking?How do Istorecookedfoods?Howshould Irefrigeratemy food?ReheatcookedfoodsthoroughlyChoosefoodsprocessedfor safety.

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