SalmonellaA foodborneillness causedby consumingraw eggs orpoultry.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.hairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.InternalTemperature Check this is tomakesure your meatsarecooked all the wayPanhandlesKeep thesefacinginward on thestovetop topreventaccidentsChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.Never leave thedoor of thisappliance opento cool, youcould burnyour self!20secondsHow longyou shouldyou washhandsListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.greaseNever putthis down thedrain - it willclog yourpipes.FlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlywetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsmetalNever putthis in themicrowave.SpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.Fireextinguishermake sureyou have oneof these easilyaccessible inyour kitchen   SharpenedThese types ofknives aresafer to userather than dullon es.2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.fallsThe numberone cause ofaccidents inthe kitchenwashhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.ExpirationdateCheck this tosee when tothrow outfood anddrinks.seperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionssteamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningBotulismThis foodborneillness iscaused byimproperlycannedSalmonellaA foodborneillness causedby consumingraw eggs orpoultry.E.ColiA foodborneillness found inraw orundercookedmeat prod ucts.hairbackMake sure todo this so itdoesn't end upin food whileyou are cooking.InternalTemperature Check this is tomakesure your meatsarecooked all the wayPanhandlesKeep thesefacinginward on thestovetop topreventaccidentsChemicalsKeep theseitemsaway from foodsto preventaccidental poisonings.Never leave thedoor of thisappliance opento cool, youcould burnyour self!20secondsHow longyou shouldyou washhandsListeriaA foodborneillness found indeli meats andunpasteurizedmilk pr oducts.greaseNever putthis down thedrain - it willclog yourpipes.FlammableKeep clothing,towels, and hairaway fromburnersbecause theyare highlywetovenmitsUsing this to gethotitems out of theoven could causesteam bur ns onyour handsmetalNever putthis in themicrowave.SpillsAlways cleanthese upimmediately toprevent anyonefrom slipp ing.Fireextinguishermake sureyou have oneof these easilyaccessible inyour kitchen   SharpenedThese types ofknives aresafer to userather than dullon es.2hoursThis is themaximum amountof time foodcan be left outbefore b ecomingcontaminated.poultryAlways washhands afterhandling thisfood because itcan cause salmonella.fallsThe numberone cause ofaccidents inthe kitchenwashhandsAlways do thisafter touchingraw meat,poultry, fish,and eg gs.ExpirationdateCheck this tosee when tothrow outfood anddrinks.seperateKeep raw foodsawayfrom preparedfoodsto prevent crosscontami nation.TeacherWho shouldyou Alwaysrespect andlisten to theirinstructionssteamburnsOpen pot lidsawayfrom your facetoprevent thisfrom happeningBotulismThis foodborneillness iscaused byimproperlycanned

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