scrap,washing,rinsing,sanitizing,dryinghow towashdishes.a thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.to make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjobpolices arethere tokeep peoplesafe.why arepolicesthere.comesfromfeceswhat ise. coltimetemperatureand control.whatdoes tcsstand forany illnessresulting fromcontaminatedfood.what arefoodborneillnesses.aftertouchinganything.whenshould youwash youhands.to keep thepeopleyou'reserving itsafe.whyshould youwash yourhandsscrap,wash, rinse,sanitize, air-dryhowclean andsanitizeremovingdirt, soil,chemicals,oil, andallergens.what iscleaning41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.tell yourmanager.If you'resick whatdo youdo.killing orreducingpathogens toa safe levelis what.sanitizingfoodpoisoning.what is afood borneillnessreferred toas.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.2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.thaw atroomtemperaturewhat shouldyou never dowhenthawingfood.insert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometer135degreesFahrenheitwhattemperatureshould youkeep hotfoods.glass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.tell ateacherif injuredwhat doyou do.use anicescooperwhatshould youdo whengetting icescrap,washing,rinsing,sanitizing,dryinghow towashdishes.a thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.to make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjobpolices arethere tokeep peoplesafe.why arepolicesthere.comesfromfeceswhat ise. coltimetemperatureand control.whatdoes tcsstand forany illnessresulting fromcontaminatedfood.what arefoodborneillnesses.aftertouchinganything.whenshould youwash youhands.to keep thepeopleyou'reserving itsafe.whyshould youwash yourhandsscrap,wash, rinse,sanitize, air-dryhowclean andsanitizeremovingdirt, soil,chemicals,oil, andallergens.what iscleaning41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.tell yourmanager.If you'resick whatdo youdo.killing orreducingpathogens toa safe levelis what.sanitizingfoodpoisoning.what is afood borneillnessreferred toas.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.2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.thaw atroomtemperaturewhat shouldyou never dowhenthawingfood.insert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometer135degreesFahrenheitwhattemperatureshould youkeep hotfoods.glass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.tell ateacherif injuredwhat doyou do.use anicescooperwhatshould youdo whengetting ice

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