scrap,wash, rinse,sanitize, air-dryhowclean andsanitizeprevent diseasesfrom food andthey don't wantpeople to diefrom preventablethings.what doesthe CDCwant toprevent.use anicescooperwhatshould youdo whengetting iceglass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.thaw atroomtemperaturewhat shouldyou never dowhenthawingfood.to keep thepeopleyou'reserving itsafe.whyshould youwash yourhandspolices arethere tokeep peoplesafe.why arepolicesthere.tell yourmanager.If you'resick whatdo youdo.purchasing food fromunapproved sources,preparing food inunapproved location, timeand temperature abuse,cross-contamination/mixing raw foods, you thehandle practicing goodhygiene.how doesfoodbecomedangerous.135degreesFahrenheitwhattemperatureshould youkeep hotfoods.insert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometerremovingdirt, soil,chemicals,oil, andallergens.what iscleaningscrap,washing,rinsing,sanitizing,dryinghow towashdishes.to make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjobany illnessresulting fromcontaminatedfood.what arefoodborneillnesses.aftertouchinganything.whenshould youwash youhands.a thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.comesfromfeceswhat ise. col41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.tell ateacherif injuredwhat doyou do.killing orreducingpathogens toa safe levelis what.sanitizing2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.timetemperatureand control.whatdoes tcsstand forfoodpoisoning.what is afood borneillnessreferred toas.scrap,wash, rinse,sanitize, air-dryhowclean andsanitizeprevent diseasesfrom food andthey don't wantpeople to diefrom preventablethings.what doesthe CDCwant toprevent.use anicescooperwhatshould youdo whengetting iceglass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.thaw atroomtemperaturewhat shouldyou never dowhenthawingfood.to keep thepeopleyou'reserving itsafe.whyshould youwash yourhandspolices arethere tokeep peoplesafe.why arepolicesthere.tell yourmanager.If you'resick whatdo youdo.purchasing food fromunapproved sources,preparing food inunapproved location, timeand temperature abuse,cross-contamination/mixing raw foods, you thehandle practicing goodhygiene.how doesfoodbecomedangerous.135degreesFahrenheitwhattemperatureshould youkeep hotfoods.insert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometerremovingdirt, soil,chemicals,oil, andallergens.what iscleaningscrap,washing,rinsing,sanitizing,dryinghow towashdishes.to make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjobany illnessresulting fromcontaminatedfood.what arefoodborneillnesses.aftertouchinganything.whenshould youwash youhands.a thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.comesfromfeceswhat ise. col41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.tell ateacherif injuredwhat doyou do.killing orreducingpathogens toa safe levelis what.sanitizing2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.timetemperatureand control.whatdoes tcsstand forfoodpoisoning.what is afood borneillnessreferred toas.

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