washhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.wetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsSpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.metalNever putthis in themicrowave.2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.BotulismThis foodborneillness iscaused byimproperlycannedSalmonellaA foodborneillness causedby consumingraw eggs orpoultry.InternalTemperature Check this is tomakesure your meatsarecooked all the wayhairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.steamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningseperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.20secondsHow longyou shouldyou washhandsFlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlyPanhandlesKeep thesefacinginward on thestovetop topreventaccidentsgreaseNever putthis down thedrain - it willclog yourpipes.Never leave thedoor of thisappliance opento cool, youcould burnyour self!Fireextinguishermake sureyou have oneof these easilyaccessible inyour kitchenListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.fallsThe numberone cause ofaccidents inthe kitchen   SharpenedThese types ofknives aresafer to userather than dullon es.ChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.ExpirationdateCheck this tosee when tothrow outfood anddrinks.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionswashhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.wetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsSpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.metalNever putthis in themicrowave.2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.BotulismThis foodborneillness iscaused byimproperlycannedSalmonellaA foodborneillness causedby consumingraw eggs orpoultry.InternalTemperature Check this is tomakesure your meatsarecooked all the wayhairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.steamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningseperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.20secondsHow longyou shouldyou washhandsFlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlyPanhandlesKeep thesefacinginward on thestovetop topreventaccidentsgreaseNever putthis down thedrain - it willclog yourpipes.Never leave thedoor of thisappliance opento cool, youcould burnyour self!Fireextinguishermake sureyou have oneof these easilyaccessible inyour kitchenListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.fallsThe numberone cause ofaccidents inthe kitchen   SharpenedThese types ofknives aresafer to userather than dullon es.ChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.ExpirationdateCheck this tosee when tothrow outfood anddrinks.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructions

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