Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstWhat'stheHACCP.Whatshould Icheck myfood with?Keepingcooledfood cold.Is wellhandlinggood forcooking?Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?Can Ireheatcookedfoods?Choosefoodsprocessedfor safety.Is it better tokeep food atsafetemperatures?Storecookedfoodscarefully.What's adanger zonetemperature?Eat cookedfoodsimmediately.What is bettera cuttingboard or platefor cutting rawfoods?Refrigeratepromptly.Do I useutensils topreventbacteria?What isthedangerzone?Destroybacteria onfood, utensilsand worksurfacesHow do Ipreventbacteria?checking witha foodthermometer.Should Ikeep myfood hot?Use a specialcutting boardor plate forraw foodsonly.Buy foodfrom asafesource.Should Ikeep myareaclean?How do Istorecookedfoods?Is it better topreventbacteria fromentering myfood?Should Ikeep myfoodcooled.Preventbacteria fromentering foodIs it good tochoosefoodsprocessed?ReheatcookedfoodsthoroughlyDon't cross-contaminateShould Icross-contaminate?Keep all kitchensurfacesmeticulouslyclean.More itemsFREEIs it ok to noteat cookedfoodsimmediately?HazardAnalysis andCriticalControl Point165degreeshandling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.Howshould Irefrigeratemy food?Usinggloves. keep food atsafetemperatures,and use safewater and rawmaterials.Keep raw meat,poultry,seafood, andeggs away fromother foods.Should I usemarinadeson rawfoods?keepcleanKeepingheatedfood hot.Prevent themultiplicationof bacteria infood (thawing& temperature)Do I buyfoodsfrom safesources?640 °F-140 °FShouldI usegloves?do I keepmy kitchensurfaceclean?Do not reusemarinadesused on rawfoods unlessyou bring themto a boil firstWhat'stheHACCP.Whatshould Icheck myfood with?Keepingcooledfood cold.Is wellhandlinggood forcooking?Is it importantto keep meat,poultry,seafood, andeggs away fromother foods?Can Ireheatcookedfoods?Choosefoodsprocessedfor safety.Is it better tokeep food atsafetemperatures?Storecookedfoodscarefully.What's adanger zonetemperature?Eat cookedfoodsimmediately.What is bettera cuttingboard or platefor cutting rawfoods?Refrigeratepromptly.Do I useutensils topreventbacteria?What isthedangerzone?Destroybacteria onfood, utensilsand worksurfacesHow do Ipreventbacteria?checking witha foodthermometer.Should Ikeep myfood hot?Use a specialcutting boardor plate forraw foodsonly.Buy foodfrom asafesource.Should Ikeep myareaclean?How do Istorecookedfoods?Is it better topreventbacteria fromentering myfood?Should Ikeep myfoodcooled.Preventbacteria fromentering foodIs it good tochoosefoodsprocessed?ReheatcookedfoodsthoroughlyDon't cross-contaminateShould Icross-contaminate?Keep all kitchensurfacesmeticulouslyclean.More itemsFREEIs it ok to noteat cookedfoodsimmediately?HazardAnalysis andCriticalControl Point165degreeshandling, preparingand storing food ina way to bestreduce the risk ofindividualsbecoming sick fromfoodborne illnesses.Howshould Irefrigeratemy food?Usinggloves. keep food atsafetemperatures,and use safewater and rawmaterials.Keep raw meat,poultry,seafood, andeggs away fromother foods.Should I usemarinadeson rawfoods?keepcleanKeepingheatedfood hot.Prevent themultiplicationof bacteria infood (thawing& temperature)Do I buyfoodsfrom safesources?640 °F-140 °FShouldI usegloves?do I keepmy kitchensurfaceclean?

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