wetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handshairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.washhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.InternalTemperature Check this is tomakesure your meatsarecooked all the wayListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.Fireextinguishermake sureyou have oneof these easilyaccessible inyour kitchenseperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.PanhandlesKeep thesefacinginward on thestovetop topreventaccidents20secondsHow longyou shouldyou washhandsTeacherWho shouldyou Alwaysrespect andlisten to theirinstructionsFlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlySpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.greaseNever putthis down thedrain - it willclog yourpipes.ExpirationdateCheck this tosee when tothrow outfood anddrinks.SalmonellaA foodborneillness causedby consumingraw eggs orpoultry.2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.fallsThe numberone cause ofaccidents inthe kitchenBotulismThis foodborneillness iscaused byimproperlycanned   SharpenedThese types ofknives aresafer to userather than dullon es.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.steamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningNever leave thedoor of thisappliance opento cool, youcould burnyour self!metalNever putthis in themicrowave.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.ChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.wetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handshairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.washhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.InternalTemperature Check this is tomakesure your meatsarecooked all the wayListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.Fireextinguishermake sureyou have oneof these easilyaccessible inyour kitchenseperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.PanhandlesKeep thesefacinginward on thestovetop topreventaccidents20secondsHow longyou shouldyou washhandsTeacherWho shouldyou Alwaysrespect andlisten to theirinstructionsFlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlySpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.greaseNever putthis down thedrain - it willclog yourpipes.ExpirationdateCheck this tosee when tothrow outfood anddrinks.SalmonellaA foodborneillness causedby consumingraw eggs orpoultry.2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.fallsThe numberone cause ofaccidents inthe kitchenBotulismThis foodborneillness iscaused byimproperlycanned   SharpenedThese types ofknives aresafer to userather than dullon es.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.steamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningNever leave thedoor of thisappliance opento cool, youcould burnyour self!metalNever putthis in themicrowave.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.ChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.

Food 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. Using this to get hot items out of the oven could cause steam bur ns on your hands
    wet oven mits
  2. Make sure to do this so it doesn't end up in food while you are cook ing.
    hair back
  3. Always do this after touching raw meat, poultry, fish, and eg gs.
    wash hands
  4. Check this is to make sure your meats are cooked all the way
    Internal Temperature
  5. A foodborne illness found in deli meats and unpasteurized milk pr oducts.
    Listeria
  6. make sure you have one of these easily accessible in your kitchen
    Fire extinguisher
  7. Keep raw foods away from prepared foods to prevent cross contami nation.
    seperate
  8. Keep these facing inward on the stovetop to prevent accidents
    Pan handles
  9. How long you should you wash hands
    20 seconds
  10. Who should you Always respect and listen to their instructions
    Teacher
  11. Keep clothing, towels, and hair away from burners because they are highly
    Flammable
  12. Always clean these up immediately to prevent anyone from slipp ing.
    Spills
  13. Never put this down the drain - it will clog your pipes.
    grease
  14. Check this to see when to throw out food and drinks.
    Expiration date
  15. A foodborne illness caused by consuming raw eggs or poultry.
    Salmonella
  16. This is the maximum amount of time food can be left out before b ecoming contaminated.
    2 hours
  17. The number one cause of accidents in the kitchen
    falls
  18. This foodborne illness is caused by improperly canned
    Botulism
  19. These types of knives are safer to use rather than dull on es.
    Sharpened
  20. A foodborne illness found in raw or undercooked meat prod ucts.
    E.Coli
  21. Open pot lids away from your face to prevent this from happening
    steam burns
  22. Never leave the door of this appliance open to cool, you could burn your self!
  23. Never put this in the microwave.
    metal
  24. Always wash hands after handling this food because it can cause sa lmonella.
    poultry
  25. Keep these items away from foods to prevent accidental poiso nings.
    Chemicals