foodpoisoning.what is afood borneillnessreferred toas.removingdirt, soil,chemicals,oil, andallergens.what iscleaningprevent diseasesfrom food andthey don't wantpeople to diefrom preventablethings.what doesthe CDCwant toprevent.135degreesFahrenheitwhattemperatureshould youkeep hotfoods.tell ateacherif injuredwhat doyou do.to keep thepeopleyou'reserving itsafe.whyshould youwash yourhandsaftertouchinganything.whenshould youwash youhands.41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.insert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometer2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.to make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjobscrap,washing,rinsing,sanitizing,dryinghow towashdishes.thaw atroomtemperaturewhat shouldyou never dowhenthawingfood.use anicescooperwhatshould youdo whengetting icepurchasing food fromunapproved sources,preparing food inunapproved location, timeand temperature abuse,cross-contamination/mixing raw foods, you thehandle practicing goodhygiene.how doesfoodbecomedangerous.timetemperatureand control.whatdoes tcsstand forglass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.scrap,wash, rinse,sanitize, air-dryhowclean andsanitizeany illnessresulting fromcontaminatedfood.what arefoodborneillnesses.a thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.killing orreducingpathogens toa safe levelis what.sanitizingtell yourmanager.If you'resick whatdo youdo.comesfromfeceswhat ise. colpolices arethere tokeep peoplesafe.why arepolicesthere.foodpoisoning.what is afood borneillnessreferred toas.removingdirt, soil,chemicals,oil, andallergens.what iscleaningprevent diseasesfrom food andthey don't wantpeople to diefrom preventablethings.what doesthe CDCwant toprevent.135degreesFahrenheitwhattemperatureshould youkeep hotfoods.tell ateacherif injuredwhat doyou do.to keep thepeopleyou'reserving itsafe.whyshould youwash yourhandsaftertouchinganything.whenshould youwash youhands.41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.insert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometer2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.to make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjobscrap,washing,rinsing,sanitizing,dryinghow towashdishes.thaw atroomtemperaturewhat shouldyou never dowhenthawingfood.use anicescooperwhatshould youdo whengetting icepurchasing food fromunapproved sources,preparing food inunapproved location, timeand temperature abuse,cross-contamination/mixing raw foods, you thehandle practicing goodhygiene.how doesfoodbecomedangerous.timetemperatureand control.whatdoes tcsstand forglass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.scrap,wash, rinse,sanitize, air-dryhowclean andsanitizeany illnessresulting fromcontaminatedfood.what arefoodborneillnesses.a thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.killing orreducingpathogens toa safe levelis what.sanitizingtell yourmanager.If you'resick whatdo youdo.comesfromfeceswhat ise. colpolices arethere tokeep peoplesafe.why arepolicesthere.

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