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

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