insert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometerglass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.thaw atroomtemperaturewhat shouldyou never dowhenthawingfood.use anicescooperwhatshould youdo whengetting icetimetemperatureand control.whatdoes tcsstand forfoodpoisoning.what is afood borneillnessreferred toas.any illnessresulting fromcontaminatedfood.what arefoodborneillnesses.to keep thepeopleyou'reserving itsafe.whyshould youwash yourhands2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.tell yourmanager.If you'resick whatdo youdo.41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.a thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.scrap,wash, rinse,sanitize, air-dryhowclean andsanitizeprevent diseasesfrom food andthey don't wantpeople to diefrom preventablethings.what doesthe CDCwant toprevent.135degreesFahrenheitwhattemperatureshould youkeep hotfoods.removingdirt, soil,chemicals,oil, andallergens.what iscleaningcomesfromfeceswhat ise. colpolices arethere tokeep peoplesafe.why arepolicesthere.purchasing food fromunapproved sources,preparing food inunapproved location, timeand temperature abuse,cross-contamination/mixing raw foods, you thehandle practicing goodhygiene.how doesfoodbecomedangerous.killing orreducingpathogens toa safe levelis what.sanitizingaftertouchinganything.whenshould youwash youhands.to make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjobtell ateacherif injuredwhat doyou do.scrap,washing,rinsing,sanitizing,dryinghow towashdishes.insert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometerglass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.thaw atroomtemperaturewhat shouldyou never dowhenthawingfood.use anicescooperwhatshould youdo whengetting icetimetemperatureand control.whatdoes tcsstand forfoodpoisoning.what is afood borneillnessreferred toas.any illnessresulting fromcontaminatedfood.what arefoodborneillnesses.to keep thepeopleyou'reserving itsafe.whyshould youwash yourhands2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.tell yourmanager.If you'resick whatdo youdo.41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.a thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.scrap,wash, rinse,sanitize, air-dryhowclean andsanitizeprevent diseasesfrom food andthey don't wantpeople to diefrom preventablethings.what doesthe CDCwant toprevent.135degreesFahrenheitwhattemperatureshould youkeep hotfoods.removingdirt, soil,chemicals,oil, andallergens.what iscleaningcomesfromfeceswhat ise. colpolices arethere tokeep peoplesafe.why arepolicesthere.purchasing food fromunapproved sources,preparing food inunapproved location, timeand temperature abuse,cross-contamination/mixing raw foods, you thehandle practicing goodhygiene.how doesfoodbecomedangerous.killing orreducingpathogens toa safe levelis what.sanitizingaftertouchinganything.whenshould youwash youhands.to make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjobtell ateacherif injuredwhat doyou do.scrap,washing,rinsing,sanitizing,dryinghow towashdishes.

kitchen safety - 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. when using the thermometer where should you insert the thermometer
    insert the thermometer in the center of the food.
  2. what are things that can get in foods if not careful.
    glass, metal, dirt, jewelry, band aid, fingernails
  3. what should you never do when thawing food.
    thaw at room temperature
  4. what should you do when getting ice
    use an ice scooper
  5. what does tcs stand for
    time temperature and control.
  6. what is a food borne illness referred to as.
    food poisoning.
  7. what are food borne illnesses.
    any illness resulting from contaminated food.
  8. why should you wash your hands
    to keep the people you're serving it safe.
  9. what is a food borne outbreak.
    2 or more people are getting sick and showing similar symptoms after eating the same food at the same location.
  10. If you're sick what do you do.
    tell your manager.
  11. what temperature should cold foods be kept at.
    41 degrees Fahrenheit 5 degrees Celsius.
  12. what is a thermometer for.
    a thermometer are the only way to tell if food is cooked.
  13. how clean and sanitize
    scrap, wash, rinse, sanitize, air-dry
  14. what does the CDC want to prevent.
    prevent diseases from food and they don't want people to die from preventable things.
  15. what temperature should you keep hot foods.
    135 degrees Fahrenheit
  16. what is cleaning
    removing dirt, soil, chemicals, oil, and allergens.
  17. what is e. col
    comes from feces
  18. why are polices there.
    polices are there to keep people safe.
  19. how does food become dangerous.
    purchasing food from unapproved sources, preparing food in unapproved location, time and temperature abuse, cross-contamination/ mixing raw foods, you the handle practicing good hygiene.
  20. sanitizing
    killing or reducing pathogens to a safe level is what.
  21. when should you wash you hands.
    after touching anything.
  22. what is the health inspector's job
    to make sure a place is clean, safe, and properly maintained
  23. if injured what do you do.
    tell a teacher
  24. how to wash dishes.
    scrap, washing, rinsing, sanitizing, drying