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

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