use anicescooperwhatshould youdo whengetting iceinsert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometerremovingdirt, soil,chemicals,oil, andallergens.what iscleaningtimetemperatureand control.whatdoes tcsstand forpolices arethere tokeep peoplesafe.why arepolicesthere.glass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.to make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjob41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.comesfromfeceswhat ise. colaftertouchinganything.whenshould youwash youhands.a thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.purchasing food fromunapproved sources,preparing food inunapproved location, timeand temperature abuse,cross-contamination/mixing raw foods, you thehandle practicing goodhygiene.how doesfoodbecomedangerous.to keep thepeopleyou'reserving itsafe.whyshould youwash yourhands135degreesFahrenheitwhattemperatureshould youkeep hotfoods.thaw atroomtemperaturewhat shouldyou never dowhenthawingfood.killing orreducingpathogens toa safe levelis what.sanitizingany illnessresulting fromcontaminatedfood.what arefoodborneillnesses.2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.prevent diseasesfrom food andthey don't wantpeople to diefrom preventablethings.what doesthe CDCwant toprevent.tell yourmanager.If you'resick whatdo youdo.tell ateacherif injuredwhat doyou do.scrap,washing,rinsing,sanitizing,dryinghow towashdishes.scrap,wash, rinse,sanitize, air-dryhowclean andsanitizefoodpoisoning.what is afood borneillnessreferred toas.use anicescooperwhatshould youdo whengetting iceinsert thethermometerin the centerof the food.when using thethermometerwhere shouldyou insert thethermometerremovingdirt, soil,chemicals,oil, andallergens.what iscleaningtimetemperatureand control.whatdoes tcsstand forpolices arethere tokeep peoplesafe.why arepolicesthere.glass, metal,dirt, jewelry,band aid,fingernailswhat arethings thatcan get infoods if notcareful.to make surea place isclean, safe,and properlymaintainedwhat is thehealthinspector'sjob41 degreesFahrenheit5 degreesCelsius.whattemperatureshould coldfoods bekept at.comesfromfeceswhat ise. colaftertouchinganything.whenshould youwash youhands.a thermometerare the onlyway to tell iffood is cooked.what is athermometerfor.purchasing food fromunapproved sources,preparing food inunapproved location, timeand temperature abuse,cross-contamination/mixing raw foods, you thehandle practicing goodhygiene.how doesfoodbecomedangerous.to keep thepeopleyou'reserving itsafe.whyshould youwash yourhands135degreesFahrenheitwhattemperatureshould youkeep hotfoods.thaw atroomtemperaturewhat shouldyou never dowhenthawingfood.killing orreducingpathogens toa safe levelis what.sanitizingany illnessresulting fromcontaminatedfood.what arefoodborneillnesses.2 or more peopleare getting sickand showingsimilar symptomsafter eating thesame food at thesame location.what is afoodborneoutbreak.prevent diseasesfrom food andthey don't wantpeople to diefrom preventablethings.what doesthe CDCwant toprevent.tell yourmanager.If you'resick whatdo youdo.tell ateacherif injuredwhat doyou do.scrap,washing,rinsing,sanitizing,dryinghow towashdishes.scrap,wash, rinse,sanitize, air-dryhowclean andsanitizefoodpoisoning.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. what should you do when getting ice
    use an ice scooper
  2. when using the thermometer where should you insert the thermometer
    insert the thermometer in the center of the food.
  3. what is cleaning
    removing dirt, soil, chemicals, oil, and allergens.
  4. what does tcs stand for
    time temperature and control.
  5. why are polices there.
    polices are there to keep people safe.
  6. what are things that can get in foods if not careful.
    glass, metal, dirt, jewelry, band aid, fingernails
  7. what is the health inspector's job
    to make sure a place is clean, safe, and properly maintained
  8. what temperature should cold foods be kept at.
    41 degrees Fahrenheit 5 degrees Celsius.
  9. what is e. col
    comes from feces
  10. when should you wash you hands.
    after touching anything.
  11. what is a thermometer for.
    a thermometer are the only way to tell if food is cooked.
  12. 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.
  13. why should you wash your hands
    to keep the people you're serving it safe.
  14. what temperature should you keep hot foods.
    135 degrees Fahrenheit
  15. what should you never do when thawing food.
    thaw at room temperature
  16. sanitizing
    killing or reducing pathogens to a safe level is what.
  17. what are food borne illnesses.
    any illness resulting from contaminated food.
  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 does the CDC want to prevent.
    prevent diseases from food and they don't want people to die from preventable things.
  20. If you're sick what do you do.
    tell your manager.
  21. if injured what do you do.
    tell a teacher
  22. how to wash dishes.
    scrap, washing, rinsing, sanitizing, drying
  23. how clean and sanitize
    scrap, wash, rinse, sanitize, air-dry
  24. what is a food borne illness referred to as.
    food poisoning.