2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.wetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsseperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.ChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.Fireextinguishermake sureyou have oneof these easilyaccessible inyour kitchenmetalNever putthis in themicrowave.InternalTemperature Check this is tomakesure your meatsarecooked all the waysteamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionshairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.   SharpenedThese types ofknives aresafer to userather than dullon es.ExpirationdateCheck this tosee when tothrow outfood anddrinks.20secondsHow longyou shouldyou washhandsNever leave thedoor of thisappliance opento cool, youcould burnyour self!greaseNever putthis down thedrain - it willclog yourpipes.SalmonellaA foodborneillness causedby consumingraw eggs orpoultry.washhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.SpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.BotulismThis foodborneillness iscaused byimproperlycannedFlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlyfallsThe numberone cause ofaccidents inthe kitchenPanhandlesKeep thesefacinginward on thestovetop topreventaccidents2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.wetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsseperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.ChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.Fireextinguishermake sureyou have oneof these easilyaccessible inyour kitchenmetalNever putthis in themicrowave.InternalTemperature Check this is tomakesure your meatsarecooked all the waysteamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionshairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.   SharpenedThese types ofknives aresafer to userather than dullon es.ExpirationdateCheck this tosee when tothrow outfood anddrinks.20secondsHow longyou shouldyou washhandsNever leave thedoor of thisappliance opento cool, youcould burnyour self!greaseNever putthis down thedrain - it willclog yourpipes.SalmonellaA foodborneillness causedby consumingraw eggs orpoultry.washhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.SpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.BotulismThis foodborneillness iscaused byimproperlycannedFlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlyfallsThe numberone cause ofaccidents inthe kitchenPanhandlesKeep thesefacinginward on thestovetop topreventaccidents

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