135degreesFahrenheitwhattemperatureshould youkeep hotfoods.foodpoisoning.what is afood borneillnessreferred toas.tell yourmanager.If you'resick whatdo youdo.thaw atroomtemperaturewhat shouldyou never dowhenthawingfood.prevent diseasesfrom food andthey don't wantpeople to diefrom preventablethings.what doesthe CDCwant toprevent.purchasing food fromunapproved sources,preparing food inunapproved location, timeand temperature abuse,cross-contamination/mixing raw foods, you thehandle practicing goodhygiene.how doesfoodbecomedangerous.a thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.use anicescooperwhatshould youdo whengetting icescrap,washing,rinsing,sanitizing,dryinghow towashdishes.killing orreducingpathogens toa safe levelis what.sanitizinginsert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometeraftertouchinganything.whenshould youwash youhands.any illnessresulting fromcontaminatedfood.what arefoodborneillnesses.scrap,wash, rinse,sanitize, air-dryhowclean andsanitize2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.polices arethere tokeep peoplesafe.why arepolicesthere.41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.to make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjobremovingdirt, soil,chemicals,oil, andallergens.what iscleaningglass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.timetemperatureand control.whatdoes tcsstand forto keep thepeopleyou'reserving itsafe.whyshould youwash yourhandscomesfromfeceswhat ise. coltell ateacherif injuredwhat doyou do.135degreesFahrenheitwhattemperatureshould youkeep hotfoods.foodpoisoning.what is afood borneillnessreferred toas.tell yourmanager.If you'resick whatdo youdo.thaw atroomtemperaturewhat shouldyou never dowhenthawingfood.prevent diseasesfrom food andthey don't wantpeople to diefrom preventablethings.what doesthe CDCwant toprevent.purchasing food fromunapproved sources,preparing food inunapproved location, timeand temperature abuse,cross-contamination/mixing raw foods, you thehandle practicing goodhygiene.how doesfoodbecomedangerous.a thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.use anicescooperwhatshould youdo whengetting icescrap,washing,rinsing,sanitizing,dryinghow towashdishes.killing orreducingpathogens toa safe levelis what.sanitizinginsert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometeraftertouchinganything.whenshould youwash youhands.any illnessresulting fromcontaminatedfood.what arefoodborneillnesses.scrap,wash, rinse,sanitize, air-dryhowclean andsanitize2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.polices arethere tokeep peoplesafe.why arepolicesthere.41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.to make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjobremovingdirt, soil,chemicals,oil, andallergens.what iscleaningglass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.timetemperatureand control.whatdoes tcsstand forto keep thepeopleyou'reserving itsafe.whyshould youwash yourhandscomesfromfeceswhat ise. coltell ateacherif injuredwhat doyou do.

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. what temperature should you keep hot foods.
    135 degrees Fahrenheit
  2. what is a food borne illness referred to as.
    food poisoning.
  3. If you're sick what do you do.
    tell your manager.
  4. what should you never do when thawing food.
    thaw at room temperature
  5. what does the CDC want to prevent.
    prevent diseases from food and they don't want people to die from preventable things.
  6. 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.
  7. what is a thermometer for.
    a thermometer are the only way to tell if food is cooked.
  8. what should you do when getting ice
    use an ice scooper
  9. how to wash dishes.
    scrap, washing, rinsing, sanitizing, drying
  10. sanitizing
    killing or reducing pathogens to a safe level is what.
  11. when using the thermometer where should you insert the thermometer
    insert the thermometer in the center of the food.
  12. when should you wash you hands.
    after touching anything.
  13. what are food borne illnesses.
    any illness resulting from contaminated food.
  14. how clean and sanitize
    scrap, wash, rinse, sanitize, air-dry
  15. 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.
  16. why are polices there.
    polices are there to keep people safe.
  17. what temperature should cold foods be kept at.
    41 degrees Fahrenheit 5 degrees Celsius.
  18. what is the health inspector's job
    to make sure a place is clean, safe, and properly maintained
  19. what is cleaning
    removing dirt, soil, chemicals, oil, and allergens.
  20. what are things that can get in foods if not careful.
    glass, metal, dirt, jewelry, band aid, fingernails
  21. what does tcs stand for
    time temperature and control.
  22. why should you wash your hands
    to keep the people you're serving it safe.
  23. what is e. col
    comes from feces
  24. if injured what do you do.
    tell a teacher