scrap,washing,rinsing,sanitizing,dryinghow towashdishes.aftertouchinganything.whenshould youwash youhands.comesfromfeceswhat ise. col41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.tell yourmanager.If you'resick whatdo youdo.2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.to keep thepeopleyou'reserving itsafe.whyshould youwash yourhandsprevent diseasesfrom food andthey don't wantpeople to diefrom preventablethings.what doesthe CDCwant toprevent.polices 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.glass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.135degreesFahrenheitwhattemperatureshould youkeep hotfoods.tell ateacherif injuredwhat doyou do.insert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometera thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.any illnessresulting fromcontaminatedfood.what arefoodborneillnesses.use anicescooperwhatshould youdo whengetting icetimetemperatureand control.whatdoes tcsstand forfoodpoisoning.what is afood borneillnessreferred toas.killing orreducingpathogens toa safe levelis what.sanitizingto make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjobthaw atroomtemperaturewhat shouldyou never dowhenthawingfood.removingdirt, soil,chemicals,oil, andallergens.what iscleaningscrap,wash, rinse,sanitize, air-dryhowclean andsanitizescrap,washing,rinsing,sanitizing,dryinghow towashdishes.aftertouchinganything.whenshould youwash youhands.comesfromfeceswhat ise. col41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.tell yourmanager.If you'resick whatdo youdo.2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.to keep thepeopleyou'reserving itsafe.whyshould youwash yourhandsprevent diseasesfrom food andthey don't wantpeople to diefrom preventablethings.what doesthe CDCwant toprevent.polices 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.glass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.135degreesFahrenheitwhattemperatureshould youkeep hotfoods.tell ateacherif injuredwhat doyou do.insert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometera thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.any illnessresulting fromcontaminatedfood.what arefoodborneillnesses.use anicescooperwhatshould youdo whengetting icetimetemperatureand control.whatdoes tcsstand forfoodpoisoning.what is afood borneillnessreferred toas.killing orreducingpathogens toa safe levelis what.sanitizingto make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjobthaw atroomtemperaturewhat shouldyou never dowhenthawingfood.removingdirt, soil,chemicals,oil, andallergens.what iscleaningscrap,wash, rinse,sanitize, air-dryhowclean andsanitize

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