Always start toprepare food ona surface youdid not cleanyou shouldalways servedinner in adirty plate.Storespoiledfood withfresh ones.Leftoversshould bestored incontainers andrefrigerated.We shouldshout acrossthe roomwhile handlingfood.To ensure foodsafety, use athermometer tocheck thetemperature foodwhen cooking .Free!Nausea, vomiting,diarrhea, and feverare commonsymptoms offoodborneillnesses.To preventfoodborneillnesses youshould washhands withsoap and water.Use dishsoap towashmeat.Avoid usinghand sanitizersto replace goodhandwashingpractices.Use differentcutting boards forraw meat andother food itemsto avoid cross-contamination.You do nothave towash yourhands aftercoughing.Wash your handsif you touch yourface, sneeze,cough or blowyour nose whenhandling food.Wash yourhandsregularly evenif wearinggloves.You shouldhandle foodwith longdirtyfingernails. Always start toprepare food ona surface youdid not cleanyou shouldalways servedinner in adirty plate.Storespoiledfood withfresh ones.Leftoversshould bestored incontainers andrefrigerated.We shouldshout acrossthe roomwhile handlingfood.To ensure foodsafety, use athermometer tocheck thetemperature foodwhen cooking .Free!Nausea, vomiting,diarrhea, and feverare commonsymptoms offoodborneillnesses.To preventfoodborneillnesses youshould washhands withsoap and water.Use dishsoap towashmeat.Avoid usinghand sanitizersto replace goodhandwashingpractices.Use differentcutting boards forraw meat andother food itemsto avoid cross-contamination.You do nothave towash yourhands aftercoughing.Wash your handsif you touch yourface, sneeze,cough or blowyour nose whenhandling food.Wash yourhandsregularly evenif wearinggloves.You shouldhandle foodwith longdirtyfingernails.

Food Safety Bingo - 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 start to prepare food on a surface you did not clean
  2. you should always serve dinner in a dirty plate.
  3. Store spoiled food with fresh ones.
  4. Leftovers should be stored in containers and refrigerated.
  5. We should shout across the room while handling food.
  6. To ensure food safety, use a thermometer to check the temperature food when cooking .
  7. Free!
  8. Nausea, vomiting, diarrhea, and fever are common symptoms of foodborne illnesses.
  9. To prevent foodborne illnesses you should wash hands with soap and water.
  10. Use dish soap to wash meat.
  11. Avoid using hand sanitizers to replace good handwashing practices.
  12. Use different cutting boards for raw meat and other food items to avoid cross-contamination.
  13. You do not have to wash your hands after coughing.
  14. Wash your hands if you touch your face, sneeze, cough or blow your nose when handling food.
  15. Wash your hands regularly even if wearing gloves.
  16. You should handle food with long dirty fingernails.