SalmonellaA foodborneillness causedby consumingraw eggs orpoultry.washhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.InternalTemperature Check this is tomakesure your meatsarecooked all the wayChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.ExpirationdateCheck this tosee when tothrow outfood anddrinks.SpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionsNever leave thedoor of thisappliance opento cool, youcould burnyour self!seperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.hairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.BotulismThis foodborneillness iscaused byimproperlycannedFireextinguishermake sureyou have oneof these easilyaccessible inyour kitchengreaseNever putthis down thedrain - it willclog yourpipes.20secondsHow longyou shouldyou washhands   SharpenedThese types ofknives aresafer to userather than dullon es.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.ListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.metalNever putthis in themicrowave.wetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsfallsThe numberone cause ofaccidents inthe kitchensteamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningPanhandlesKeep thesefacinginward on thestovetop topreventaccidentsFlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlySalmonellaA foodborneillness causedby consumingraw eggs orpoultry.washhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.InternalTemperature Check this is tomakesure your meatsarecooked all the wayChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.ExpirationdateCheck this tosee when tothrow outfood anddrinks.SpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionsNever leave thedoor of thisappliance opento cool, youcould burnyour self!seperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.hairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.BotulismThis foodborneillness iscaused byimproperlycannedFireextinguishermake sureyou have oneof these easilyaccessible inyour kitchengreaseNever putthis down thedrain - it willclog yourpipes.20secondsHow longyou shouldyou washhands   SharpenedThese types ofknives aresafer to userather than dullon es.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.ListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.metalNever putthis in themicrowave.wetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsfallsThe numberone cause ofaccidents inthe kitchensteamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningPanhandlesKeep thesefacinginward on thestovetop topreventaccidentsFlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highly

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