poultryAlways washhands afterhandling thisfood because itcan cause salmonella.   SharpenedThese types ofknives aresafer to userather than dullon es.steamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningseperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.PanhandlesKeep thesefacinginward on thestovetop topreventaccidentswashhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.metalNever putthis in themicrowave.hairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionsfallsThe numberone cause ofaccidents inthe kitchenFireextinguishermake sureyou have oneof these easilyaccessible inyour kitchen20secondsHow longyou shouldyou washhandsSalmonellaA foodborneillness causedby consumingraw eggs orpoultry.2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.ChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.ListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.BotulismThis foodborneillness iscaused byimproperlycannedE.ColiA foodborneillness found inraw orundercookedmeat prod ucts.FlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlySpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.wetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsNever leave thedoor of thisappliance opento cool, youcould burnyour self!ExpirationdateCheck this tosee when tothrow outfood anddrinks.greaseNever putthis down thedrain - it willclog yourpipes.InternalTemperature Check this is tomakesure your meatsarecooked all the waypoultryAlways washhands afterhandling thisfood because itcan cause salmonella.   SharpenedThese types ofknives aresafer to userather than dullon es.steamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningseperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.PanhandlesKeep thesefacinginward on thestovetop topreventaccidentswashhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.metalNever putthis in themicrowave.hairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionsfallsThe numberone cause ofaccidents inthe kitchenFireextinguishermake sureyou have oneof these easilyaccessible inyour kitchen20secondsHow longyou shouldyou washhandsSalmonellaA foodborneillness causedby consumingraw eggs orpoultry.2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.ChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.ListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.BotulismThis foodborneillness iscaused byimproperlycannedE.ColiA foodborneillness found inraw orundercookedmeat prod ucts.FlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlySpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.wetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsNever leave thedoor of thisappliance opento cool, youcould burnyour self!ExpirationdateCheck this tosee when tothrow outfood anddrinks.greaseNever putthis down thedrain - it willclog yourpipes.InternalTemperature Check this is tomakesure your meatsarecooked all the way

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
  1. Always wash hands after handling this food because it can cause sa lmonella.
    poultry
  2. These types of knives are safer to use rather than dull on es.
    Sharpened
  3. Open pot lids away from your face to prevent this from happening
    steam burns
  4. Keep raw foods away from prepared foods to prevent cross contami nation.
    seperate
  5. Keep these facing inward on the stovetop to prevent accidents
    Pan handles
  6. Always do this after touching raw meat, poultry, fish, and eg gs.
    wash hands
  7. Never put this in the microwave.
    metal
  8. Make sure to do this so it doesn't end up in food while you are cook ing.
    hair back
  9. Who should you Always respect and listen to their instructions
    Teacher
  10. The number one cause of accidents in the kitchen
    falls
  11. make sure you have one of these easily accessible in your kitchen
    Fire extinguisher
  12. How long you should you wash hands
    20 seconds
  13. A foodborne illness caused by consuming raw eggs or poultry.
    Salmonella
  14. This is the maximum amount of time food can be left out before b ecoming contaminated.
    2 hours
  15. Keep these items away from foods to prevent accidental poiso nings.
    Chemicals
  16. A foodborne illness found in deli meats and unpasteurized milk pr oducts.
    Listeria
  17. This foodborne illness is caused by improperly canned
    Botulism
  18. A foodborne illness found in raw or undercooked meat prod ucts.
    E.Coli
  19. Keep clothing, towels, and hair away from burners because they are highly
    Flammable
  20. Always clean these up immediately to prevent anyone from slipp ing.
    Spills
  21. Using this to get hot items out of the oven could cause steam bur ns on your hands
    wet oven mits
  22. Never leave the door of this appliance open to cool, you could burn your self!
  23. Check this to see when to throw out food and drinks.
    Expiration date
  24. Never put this down the drain - it will clog your pipes.
    grease
  25. Check this is to make sure your meats are cooked all the way
    Internal Temperature