SpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.ListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.metalNever putthis in themicrowave.PanhandlesKeep thesefacinginward on thestovetop topreventaccidents2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.FlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlysteamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningNever leave thedoor of thisappliance opento cool, youcould burnyour self!TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionspoultryAlways washhands afterhandling thisfood because itcan cause salmonella.fallsThe numberone cause ofaccidents inthe kitchenChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.BotulismThis foodborneillness iscaused byimproperlycanned   SharpenedThese types ofknives aresafer to userather than dullon es.washhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.ExpirationdateCheck this tosee when tothrow outfood anddrinks.seperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.wetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsFireextinguishermake sureyou have oneof these easilyaccessible inyour kitchenSalmonellaA foodborneillness causedby consumingraw eggs orpoultry.greaseNever putthis down thedrain - it willclog yourpipes.20secondsHow longyou shouldyou washhandsInternalTemperature Check this is tomakesure your meatsarecooked all the wayhairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.SpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.ListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.metalNever putthis in themicrowave.PanhandlesKeep thesefacinginward on thestovetop topreventaccidents2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.FlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlysteamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningNever leave thedoor of thisappliance opento cool, youcould burnyour self!TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionspoultryAlways washhands afterhandling thisfood because itcan cause salmonella.fallsThe numberone cause ofaccidents inthe kitchenChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.BotulismThis foodborneillness iscaused byimproperlycanned   SharpenedThese types ofknives aresafer to userather than dullon es.washhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.ExpirationdateCheck this tosee when tothrow outfood anddrinks.seperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.wetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsFireextinguishermake sureyou have oneof these easilyaccessible inyour kitchenSalmonellaA foodborneillness causedby consumingraw eggs orpoultry.greaseNever putthis down thedrain - it willclog yourpipes.20secondsHow longyou shouldyou washhandsInternalTemperature Check this is tomakesure your meatsarecooked all the wayhairbackMake 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. Always clean these up immediately to prevent anyone from slipp ing.
    Spills
  2. A foodborne illness found in deli meats and unpasteurized milk pr oducts.
    Listeria
  3. Never put this in the microwave.
    metal
  4. Keep these facing inward on the stovetop to prevent accidents
    Pan handles
  5. This is the maximum amount of time food can be left out before b ecoming contaminated.
    2 hours
  6. Keep clothing, towels, and hair away from burners because they are highly
    Flammable
  7. Open pot lids away from your face to prevent this from happening
    steam burns
  8. Never leave the door of this appliance open to cool, you could burn your self!
  9. Who should you Always respect and listen to their instructions
    Teacher
  10. Always wash hands after handling this food because it can cause sa lmonella.
    poultry
  11. The number one cause of accidents in the kitchen
    falls
  12. Keep these items away from foods to prevent accidental poiso nings.
    Chemicals
  13. A foodborne illness found in raw or undercooked meat prod ucts.
    E.Coli
  14. This foodborne illness is caused by improperly canned
    Botulism
  15. These types of knives are safer to use rather than dull on es.
    Sharpened
  16. Always do this after touching raw meat, poultry, fish, and eg gs.
    wash hands
  17. Check this to see when to throw out food and drinks.
    Expiration date
  18. Keep raw foods away from prepared foods to prevent cross contami nation.
    seperate
  19. Using this to get hot items out of the oven could cause steam bur ns on your hands
    wet oven mits
  20. make sure you have one of these easily accessible in your kitchen
    Fire extinguisher
  21. A foodborne illness caused by consuming raw eggs or poultry.
    Salmonella
  22. Never put this down the drain - it will clog your pipes.
    grease
  23. How long you should you wash hands
    20 seconds
  24. Check this is to make sure your meats are cooked all the way
    Internal Temperature
  25. Make sure to do this so it doesn't end up in food while you are cook ing.
    hair back