tell ateacherif injuredwhat doyou do.to keep thepeopleyou'reserving itsafe.whyshould youwash yourhandstimetemperatureand control.whatdoes tcsstand forkilling orreducingpathogens toa safe levelis what.sanitizingscrap,washing,rinsing,sanitizing,dryinghow towashdishes.thaw atroomtemperaturewhat shouldyou never dowhenthawingfood.to make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjobtell yourmanager.If you'resick whatdo youdo.use anicescooperwhatshould youdo whengetting icefoodpoisoning.what is afood borneillnessreferred toas.polices arethere tokeep peoplesafe.why arepolicesthere.insert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometeraftertouchinganything.whenshould youwash youhands.purchasing food fromunapproved sources,preparing food inunapproved location, timeand temperature abuse,cross-contamination/mixing raw foods, you thehandle practicing goodhygiene.how doesfoodbecomedangerous.removingdirt, soil,chemicals,oil, andallergens.what iscleaning2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.a thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.scrap,wash, rinse,sanitize, air-dryhowclean andsanitizecomesfromfeceswhat ise. colglass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.135degreesFahrenheitwhattemperatureshould youkeep hotfoods.41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.prevent diseasesfrom food andthey don't wantpeople to diefrom preventablethings.what doesthe CDCwant toprevent.any illnessresulting fromcontaminatedfood.what arefoodborneillnesses.tell ateacherif injuredwhat doyou do.to keep thepeopleyou'reserving itsafe.whyshould youwash yourhandstimetemperatureand control.whatdoes tcsstand forkilling orreducingpathogens toa safe levelis what.sanitizingscrap,washing,rinsing,sanitizing,dryinghow towashdishes.thaw atroomtemperaturewhat shouldyou never dowhenthawingfood.to make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjobtell yourmanager.If you'resick whatdo youdo.use anicescooperwhatshould youdo whengetting icefoodpoisoning.what is afood borneillnessreferred toas.polices arethere tokeep peoplesafe.why arepolicesthere.insert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometeraftertouchinganything.whenshould youwash youhands.purchasing food fromunapproved sources,preparing food inunapproved location, timeand temperature abuse,cross-contamination/mixing raw foods, you thehandle practicing goodhygiene.how doesfoodbecomedangerous.removingdirt, soil,chemicals,oil, andallergens.what iscleaning2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.a thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.scrap,wash, rinse,sanitize, air-dryhowclean andsanitizecomesfromfeceswhat ise. colglass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.135degreesFahrenheitwhattemperatureshould youkeep hotfoods.41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.prevent diseasesfrom food andthey don't wantpeople to diefrom preventablethings.what doesthe CDCwant toprevent.any illnessresulting fromcontaminatedfood.what arefoodborneillnesses.

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