Should I usemarinadeson rawfoods?Should Ikeep myareaclean?What is bettera cuttingboard or platefor cutting rawfoods?How do Ipreventbacteria?Eat cookedfoodsimmediately.Should Icross-contaminate?What's adanger zonetemperature?do I keepmy kitchensurfaceclean?ReheatcookedfoodsthoroughlyBuy foodfrom asafesource.165degreeskeep food atsafetemperatures,and use safewater and rawmaterials.keepcleanDo I buyfoodsfrom safesources?6Preventbacteria fromentering foodWhatshould Icheck myfood with?What isthedangerzone?Usinggloves. checking witha foodthermometer.Choosefoodsprocessedfor safety.Prevent themultiplicationof bacteria infood (thawing& temperature)FREEDo not reusemarinadesused on rawfoods unlessyou bring themto a boil firstDo I useutensils topreventbacteria?Destroybacteria onfood, utensilsand worksurfacesRefrigeratepromptly.Can Ireheatcookedfoods?What'stheHACCP.Is it good tochoosefoodsprocessed?Storecookedfoodscarefully.Is it better topreventbacteria fromentering myfood?Should Ikeep myfood hot?Is it better tokeep food atsafetemperatures?Keep all kitchensurfacesmeticulouslyclean.More itemsHazardAnalysis andCriticalControl PointShouldI usegloves?How do Istorecookedfoods?Keepingcooledfood cold.Should Ikeep myfoodcooled.handling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.Keepingheatedfood hot.Don't cross-contaminate40 °F-140 °FIs wellhandlinggood forcooking?Is it ok to noteat cookedfoodsimmediately?Howshould Irefrigeratemy food?Keep raw meat,poultry,seafood, andeggs away fromother foods.Use a specialcutting boardor plate forraw foodsonly.Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?Should I usemarinadeson rawfoods?Should Ikeep myareaclean?What is bettera cuttingboard or platefor cutting rawfoods?How do Ipreventbacteria?Eat cookedfoodsimmediately.Should Icross-contaminate?What's adanger zonetemperature?do I keepmy kitchensurfaceclean?ReheatcookedfoodsthoroughlyBuy foodfrom asafesource.165degreeskeep food atsafetemperatures,and use safewater and rawmaterials.keepcleanDo I buyfoodsfrom safesources?6Preventbacteria fromentering foodWhatshould Icheck myfood with?What isthedangerzone?Usinggloves. checking witha foodthermometer.Choosefoodsprocessedfor safety.Prevent themultiplicationof bacteria infood (thawing& temperature)FREEDo not reusemarinadesused on rawfoods unlessyou bring themto a boil firstDo I useutensils topreventbacteria?Destroybacteria onfood, utensilsand worksurfacesRefrigeratepromptly.Can Ireheatcookedfoods?What'stheHACCP.Is it good tochoosefoodsprocessed?Storecookedfoodscarefully.Is it better topreventbacteria fromentering myfood?Should Ikeep myfood hot?Is it better tokeep food atsafetemperatures?Keep all kitchensurfacesmeticulouslyclean.More itemsHazardAnalysis andCriticalControl PointShouldI usegloves?How do Istorecookedfoods?Keepingcooledfood cold.Should Ikeep myfoodcooled.handling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.Keepingheatedfood hot.Don't cross-contaminate40 °F-140 °FIs wellhandlinggood forcooking?Is it ok to noteat cookedfoodsimmediately?Howshould Irefrigeratemy food?Keep raw meat,poultry,seafood, andeggs away fromother foods.Use a specialcutting boardor plate forraw foodsonly.Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?

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