Traces ofE coli arestill in themeatWhat wouldhappen ifyou ateundercooked meatBreadKnifeWhat typeof knife doyou usefor bread.Wash itand put aband aidand gloveWhat do youdo if you geta cut onyour finger.In thecenter ofthe foodWhere shouldyou put thethermometerwhen taking thetemperature offood41degreesor belowWhattemperaturedo cold TCSneed to bekept atFoodsthat areabout toexpire firstShould youuse foodsthat expiresoon orexpire firstpapertoweldispenserWhat does aHandwashingstation needfor dryinghandsAwayfromfoodsWhereshouldchemicalsbe storedIn thefridgeWhat is thesafest wayof thawingfoodTo see if yourfacility issafe, clean,and properlymaintainedWhat isthe job ofa healthinspectorScrape,wash,rinseWhat arethe stepsfor dishwashingFromapprovedsourcesWhere doyou buyfoodproductsTwopeopleHow manypeople need tobe sick form thesamerestaurant to bea food outbreak135degreesor higherwhattemperaturedo hot TCSfood be keptatWarmto HotwaterWhattemperature ofwater shouldyou use whenwashing yourhandsEvery4 hoursAfter howmany hoursshould youchange yourgloveAt thebottom ofthe fridgeWhere doyou put rawmeat in thefridgeWash yourhands eventhough youalreadywashed them.Whenreturning fromusing therestroom, whatdo you do20SecondsHow longdo youwash yourhandsThrowit awayWhat do youdo with a foodthat has beencooled andreheated twiceYou shouldcheck ifthe truck iscleanWhat is thefirst thing youshould dowhen gettinga deliveryWashyourhandsWhat do youdo if youtouchsomethingdirtyDon'thave fakenailsWhat shouldyou hands nothave whenworking in arestaurant48millionpeopleHow manypeople getsick fromfood borneillnesses.Traces ofE coli arestill in themeatWhat wouldhappen ifyou ateundercooked meatBreadKnifeWhat typeof knife doyou usefor bread.Wash itand put aband aidand gloveWhat do youdo if you geta cut onyour finger.In thecenter ofthe foodWhere shouldyou put thethermometerwhen taking thetemperature offood41degreesor belowWhattemperaturedo cold TCSneed to bekept atFoodsthat areabout toexpire firstShould youuse foodsthat expiresoon orexpire firstpapertoweldispenserWhat does aHandwashingstation needfor dryinghandsAwayfromfoodsWhereshouldchemicalsbe storedIn thefridgeWhat is thesafest wayof thawingfoodTo see if yourfacility issafe, clean,and properlymaintainedWhat isthe job ofa healthinspectorScrape,wash,rinseWhat arethe stepsfor dishwashingFromapprovedsourcesWhere doyou buyfoodproductsTwopeopleHow manypeople need tobe sick form thesamerestaurant to bea food outbreak135degreesor higherwhattemperaturedo hot TCSfood be keptatWarmto HotwaterWhattemperature ofwater shouldyou use whenwashing yourhandsEvery4 hoursAfter howmany hoursshould youchange yourgloveAt thebottom ofthe fridgeWhere doyou put rawmeat in thefridgeWash yourhands eventhough youalreadywashed them.Whenreturning fromusing therestroom, whatdo you do20SecondsHow longdo youwash yourhandsThrowit awayWhat do youdo with a foodthat has beencooled andreheated twiceYou shouldcheck ifthe truck iscleanWhat is thefirst thing youshould dowhen gettinga deliveryWashyourhandsWhat do youdo if youtouchsomethingdirtyDon'thave fakenailsWhat shouldyou hands nothave whenworking in arestaurant48millionpeopleHow manypeople getsick fromfood borneillnesses.

Kitchen Safety Bingo - 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 would happen if you ate under cooked meat
    Traces of E coli are still in the meat
  2. What type of knife do you use for bread.
    Bread Knife
  3. What do you do if you get a cut on your finger.
    Wash it and put a band aid and glove
  4. Where should you put the thermometer when taking the temperature of food
    In the center of the food
  5. What temperature do cold TCS need to be kept at
    41 degrees or below
  6. Should you use foods that expire soon or expire first
    Foods that are about to expire first
  7. What does a Handwashing station need for drying hands
    paper towel dispenser
  8. Where should chemicals be stored
    Away from foods
  9. What is the safest way of thawing food
    In the fridge
  10. What is the job of a health inspector
    To see if your facility is safe, clean, and properly maintained
  11. What are the steps for dish washing
    Scrape, wash, rinse
  12. Where do you buy food products
    From approved sources
  13. How many people need to be sick form the same restaurant to be a food outbreak
    Two people
  14. what temperature do hot TCS food be kept at
    135 degrees or higher
  15. What temperature of water should you use when washing your hands
    Warm to Hot water
  16. After how many hours should you change your glove
    Every 4 hours
  17. Where do you put raw meat in the fridge
    At the bottom of the fridge
  18. When returning from using the restroom, what do you do
    Wash your hands even though you already washed them.
  19. How long do you wash your hands
    20 Seconds
  20. What do you do with a food that has been cooled and reheated twice
    Throw it away
  21. What is the first thing you should do when getting a delivery
    You should check if the truck is clean
  22. What do you do if you touch something dirty
    Wash your hands
  23. What should you hands not have when working in a restaurant
    Don't have fake nails
  24. How many people get sick from food borne illnesses.
    48 million people