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

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