2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.SalmonellaA foodborneillness causedby consumingraw eggs orpoultry.hairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionsgreaseNever putthis down thedrain - it willclog yourpipes.Never leave thedoor of thisappliance opento cool, youcould burnyour self!ChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.InternalTemperature Check this is tomakesure your meatsarecooked all the wayPanhandlesKeep thesefacinginward on thestovetop topreventaccidentsmetalNever putthis in themicrowave.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.SpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.FlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highly20secondsHow longyou shouldyou washhands   SharpenedThese types ofknives aresafer to userather than dullon es.Fireextinguishermake sureyou have oneof these easilyaccessible inyour kitchenwashhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.BotulismThis foodborneillness iscaused byimproperlycannedseperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.ListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.steamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningfallsThe numberone cause ofaccidents inthe kitchenwetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsExpirationdateCheck this tosee when tothrow outfood anddrinks.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.SalmonellaA foodborneillness causedby consumingraw eggs orpoultry.hairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionsgreaseNever putthis down thedrain - it willclog yourpipes.Never leave thedoor of thisappliance opento cool, youcould burnyour self!ChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.InternalTemperature Check this is tomakesure your meatsarecooked all the wayPanhandlesKeep thesefacinginward on thestovetop topreventaccidentsmetalNever putthis in themicrowave.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.SpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.FlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highly20secondsHow longyou shouldyou washhands   SharpenedThese types ofknives aresafer to userather than dullon es.Fireextinguishermake sureyou have oneof these easilyaccessible inyour kitchenwashhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.BotulismThis foodborneillness iscaused byimproperlycannedseperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.ListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.steamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningfallsThe numberone cause ofaccidents inthe kitchenwetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsExpirationdateCheck this tosee when tothrow outfood anddrinks.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.

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