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

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