oncehow manytimes canfood bereheated?virusesare noteasy tokill whencookingwith orheathow manyservings ofprotein shouldu have perday?10-35percent of urcaloriesshould beproteinwhatshould youdry Urhand with?papertowelsavoiddoingrunningyour handsthroughyour hairhow long shouldyou scrub yourhands andforearms inwarm water for?15secondswhat's afoodborneoutbreak2 or morepeople gettingsick fromcontaminatedfoodwhat arethe myplate foodsections?fruit proteinvegetablesgrainsprotein anddairyhowshould uthawfood?hotwaterif you injureyour selfwhile cookingwho shouldyou tell?teacher oradultaroundyouwash yourhandsaftertouching?moneyand urclotheshow manyservings offruit shouldu eat a day?4-5servingseach dayhow manyservings ofgrainsshould uhave6servingsper dayavoidcoughingor sneezingin yourhandswash urhands whengetting ridof ?waterwastehow manyhours untilUr glovesneed to bechanged?4hoursdonttouchwhat?face,urclothesor ur hairwhat arevegetables?made offiberwhatsFATTOMfood,aciditytemperature,timeoxygen,moisturehow manyservings ofdairy shouldu have perday3servingsbacteriagrowsfasterwhen?when in thetemperaturedangerzoneif you arehealthy youhave a betterchance atwhat?fighting offforborneillnessesdon't cometo schoolor to cookif your?sick havea fever oraheadachewhattemperatureshould hotfood stay at?135Foncehow manytimes canfood bereheated?virusesare noteasy tokill whencookingwith orheathow manyservings ofprotein shouldu have perday?10-35percent of urcaloriesshould beproteinwhatshould youdry Urhand with?papertowelsavoiddoingrunningyour handsthroughyour hairhow long shouldyou scrub yourhands andforearms inwarm water for?15secondswhat's afoodborneoutbreak2 or morepeople gettingsick fromcontaminatedfoodwhat arethe myplate foodsections?fruit proteinvegetablesgrainsprotein anddairyhowshould uthawfood?hotwaterif you injureyour selfwhile cookingwho shouldyou tell?teacher oradultaroundyouwash yourhandsaftertouching?moneyand urclotheshow manyservings offruit shouldu eat a day?4-5servingseach dayhow manyservings ofgrainsshould uhave6servingsper dayavoidcoughingor sneezingin yourhandswash urhands whengetting ridof ?waterwastehow manyhours untilUr glovesneed to bechanged?4hoursdonttouchwhat?face,urclothesor ur hairwhat arevegetables?made offiberwhatsFATTOMfood,aciditytemperature,timeoxygen,moisturehow manyservings ofdairy shouldu have perday3servingsbacteriagrowsfasterwhen?when in thetemperaturedangerzoneif you arehealthy youhave a betterchance atwhat?fighting offforborneillnessesdon't cometo schoolor to cookif your?sick havea fever oraheadachewhattemperatureshould hotfood stay at?135F

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. how many times can food be reheated?
    once
  2. cooking with or heat
    viruses are not easy to kill when
  3. 10-35 percent of ur calories should be protein
    how many servings of protein should u have per day?
  4. paper towels
    what should you dry Ur hand with?
  5. running your hands through your hair
    avoid doing
  6. 15 seconds
    how long should you scrub your hands and forearms in warm water for?
  7. 2 or more people getting sick from contaminated food
    what's a food borne outbreak
  8. fruit protein vegetables grains protein and dairy
    what are the my plate food sections?
  9. hot water
    how should u thaw food?
  10. teacher or adult around you
    if you injure your self while cooking who should you tell?
  11. money and ur clothes
    wash your hands after touching?
  12. 4-5 servings each day
    how many servings of fruit should u eat a day?
  13. 6 servings per day
    how many servings of grains should u have
  14. coughing or sneezing in your hands
    avoid
  15. water waste
    wash ur hands when getting rid of ?
  16. 4 hours
    how many hours until Ur gloves need to be changed?
  17. face,ur clothes or ur hair
    dont touch what?
  18. fiber
    what are vegetables? made of
  19. food,acidity temperature,time oxygen,moisture
    whats FATTOM
  20. 3 servings
    how many servings of dairy should u have per day
  21. when in the temperature danger zone
    bacteria grows faster when?
  22. fighting off forborne illnesses
    if you are healthy you have a better chance at what?
  23. sick have a fever or a headache
    don't come to school or to cook if your?
  24. 135 F
    what temperature should hot food stay at?