E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.PanhandlesKeep thesefacinginward on thestovetop topreventaccidentsSpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.SalmonellaA foodborneillness causedby consumingraw eggs orpoultry.Fireextinguishermake sureyou have oneof these easilyaccessible inyour kitchenwetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour hands2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.washhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.fallsThe numberone cause ofaccidents inthe kitchen20secondsHow longyou shouldyou washhandsExpirationdateCheck this tosee when tothrow outfood anddrinks.InternalTemperature Check this is tomakesure your meatsarecooked all the wayChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.FlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlyhairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionsNever leave thedoor of thisappliance opento cool, youcould burnyour self!ListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.metalNever putthis in themicrowave.greaseNever putthis down thedrain - it willclog yourpipes.   SharpenedThese types ofknives aresafer to userather than dullon es.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.BotulismThis foodborneillness iscaused byimproperlycannedseperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.steamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningE.ColiA foodborneillness found inraw orundercookedmeat prod ucts.PanhandlesKeep thesefacinginward on thestovetop topreventaccidentsSpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.SalmonellaA foodborneillness causedby consumingraw eggs orpoultry.Fireextinguishermake sureyou have oneof these easilyaccessible inyour kitchenwetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour hands2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.washhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.fallsThe numberone cause ofaccidents inthe kitchen20secondsHow longyou shouldyou washhandsExpirationdateCheck this tosee when tothrow outfood anddrinks.InternalTemperature Check this is tomakesure your meatsarecooked all the wayChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.FlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlyhairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionsNever leave thedoor of thisappliance opento cool, youcould burnyour self!ListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.metalNever putthis in themicrowave.greaseNever putthis down thedrain - it willclog yourpipes.   SharpenedThese types ofknives aresafer to userather than dullon es.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.BotulismThis foodborneillness iscaused byimproperlycannedseperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.steamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happening

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