(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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Prevent bacteria from entering food
Don't cross-contaminate
Buy food from a safe source.
Using gloves.
Choose foods processed for safety.
Should I use marinades on raw foods?
What is better a cutting board or plate for cutting raw foods?
Can I reheat cooked foods?
Refrigerate promptly.
FREE
How do I store cooked foods?
What is the danger zone?
handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses.
Should I cross-contaminate?
Should I keep my food hot?
Keeping cooled food cold.
Eat cooked foods immediately.
checking with a food thermometer.
What's the HACCP.
Keep all kitchen surfaces meticulously clean.
More items
keep clean
Use a special cutting board or plate for raw foods only.
165 degrees
Do not reuse marinades used on raw foods unless you bring them to a boil first
Do I use utensils to prevent bacteria?
Destroy bacteria on food, utensils and work surfaces
40 °F-140 °F
Keep raw meat, poultry, seafood, and eggs away from other foods.
Is it better to prevent bacteria from entering my food?
keep food at safe temperatures, and use safe water and raw materials.
Store cooked foods carefully.
What's a danger zone temperature?
Prevent the multiplication of bacteria in food (thawing & temperature)
Is it important to keep meat, poultry, seafood, and eggs away from other foods?
