E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.   SharpenedThese types ofknives aresafer to userather than dullon es.seperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.ListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.ExpirationdateCheck this tosee when tothrow outfood anddrinks.ChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.washhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.fallsThe numberone cause ofaccidents inthe kitchenSalmonellaA foodborneillness causedby consumingraw eggs orpoultry.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.Fireextinguishermake sureyou have oneof these easilyaccessible inyour kitchenNever leave thedoor of thisappliance opento cool, youcould burnyour self!hairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionsmetalNever putthis in themicrowave.InternalTemperature Check this is tomakesure your meatsarecooked all the waywetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsSpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.PanhandlesKeep thesefacinginward on thestovetop topreventaccidentsFlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlyBotulismThis foodborneillness iscaused byimproperlycannedsteamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happening2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.20secondsHow longyou shouldyou washhandsgreaseNever putthis down thedrain - it willclog yourpipes.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.   SharpenedThese types ofknives aresafer to userather than dullon es.seperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.ListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.ExpirationdateCheck this tosee when tothrow outfood anddrinks.ChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.washhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.fallsThe numberone cause ofaccidents inthe kitchenSalmonellaA foodborneillness causedby consumingraw eggs orpoultry.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.Fireextinguishermake sureyou have oneof these easilyaccessible inyour kitchenNever leave thedoor of thisappliance opento cool, youcould burnyour self!hairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionsmetalNever putthis in themicrowave.InternalTemperature Check this is tomakesure your meatsarecooked all the waywetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsSpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.PanhandlesKeep thesefacinginward on thestovetop topreventaccidentsFlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlyBotulismThis foodborneillness iscaused byimproperlycannedsteamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happening2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.20secondsHow longyou shouldyou washhandsgreaseNever putthis down thedrain - it willclog yourpipes.

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