Do I useutensils topreventbacteria?How do Ipreventbacteria?HazardAnalysis andCriticalControl PointChoosefoodsprocessedfor safety.Should Ikeep myfoodcooled.Keep raw meat,poultry,seafood, andeggs away fromother foods.40 °F-140 °FIs it better topreventbacteria fromentering myfood?Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?Buy foodfrom asafesource.Can Ireheatcookedfoods?Is it ok to noteat cookedfoodsimmediately?Usinggloves. ShouldI usegloves?handling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.What is bettera cuttingboard or platefor cutting rawfoods?Destroybacteria onfood, utensilsand worksurfaceschecking witha foodthermometer.Is it better tokeep food atsafetemperatures?ReheatcookedfoodsthoroughlyRefrigeratepromptly.FREEShould Icross-contaminate?Should Ikeep myfood hot?Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstWhat'stheHACCP.Keepingcooledfood cold.Eat cookedfoodsimmediately.Keep all kitchensurfacesmeticulouslyclean.More itemsStorecookedfoodscarefully.Preventbacteria fromentering foodWhat's adanger zonetemperature?Is wellhandlinggood forcooking?Don't cross-contaminatekeepclean165degreesPrevent themultiplicationof bacteria infood (thawing& temperature)Do I buyfoodsfrom safesources?6How do Istorecookedfoods?Is it good tochoosefoodsprocessed?What isthedangerzone?Keepingheatedfood hot.Whatshould Icheck myfood with?keep food atsafetemperatures,and use safewater and rawmaterials.do I keepmy kitchensurfaceclean?Howshould Irefrigeratemy food?Should I usemarinadeson rawfoods?Should Ikeep myareaclean?Use a specialcutting boardor plate forraw foodsonly.Do I useutensils topreventbacteria?How do Ipreventbacteria?HazardAnalysis andCriticalControl PointChoosefoodsprocessedfor safety.Should Ikeep myfoodcooled.Keep raw meat,poultry,seafood, andeggs away fromother foods.40 °F-140 °FIs it better topreventbacteria fromentering myfood?Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?Buy foodfrom asafesource.Can Ireheatcookedfoods?Is it ok to noteat cookedfoodsimmediately?Usinggloves. ShouldI usegloves?handling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.What is bettera cuttingboard or platefor cutting rawfoods?Destroybacteria onfood, utensilsand worksurfaceschecking witha foodthermometer.Is it better tokeep food atsafetemperatures?ReheatcookedfoodsthoroughlyRefrigeratepromptly.FREEShould Icross-contaminate?Should Ikeep myfood hot?Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstWhat'stheHACCP.Keepingcooledfood cold.Eat cookedfoodsimmediately.Keep all kitchensurfacesmeticulouslyclean.More itemsStorecookedfoodscarefully.Preventbacteria fromentering foodWhat's adanger zonetemperature?Is wellhandlinggood forcooking?Don't cross-contaminatekeepclean165degreesPrevent themultiplicationof bacteria infood (thawing& temperature)Do I buyfoodsfrom safesources?6How do Istorecookedfoods?Is it good tochoosefoodsprocessed?What isthedangerzone?Keepingheatedfood hot.Whatshould Icheck myfood with?keep food atsafetemperatures,and use safewater and rawmaterials.do I keepmy kitchensurfaceclean?Howshould Irefrigeratemy food?Should I usemarinadeson rawfoods?Should Ikeep myareaclean?Use a specialcutting boardor plate forraw foodsonly.

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