CarryknivesfacingdownSPINE OFBLADEfacinghandKEEPCUTTINGBOARD fromslippingUSE ASHARPKNIFEFlat,FirmbaseNEVERin soapywaterPROPER GRIP3 fingershandle/Pincher Grip onL & R of blade CUTDOWNWARDSwith firmpressureCLUTTERFREECUTTINGBOARDUNIFORMCUTS =evencookingDIFFERENTKnives fordifferent foods:Don'tCrossContaminate DO NOT CUTFASTER THANYOU ARECOMFORTABNLECHOOSERIGHTKNIFE forthe taskSMALLKNIFE =small foodCHOOSECORRECTKNIFE forthe jobCUTDOWNaway fromyour bodyBLADENEVERfaces yourhandDo not leaveknives in thesink to soak.CUTTINGBOARD &SAFETYCLOTHKEEPKNIVESCLEANCLEANKnivesImmediatelyDULLknives=DangerousKnivesSECUREKNIVESunder cuttingboardFLATSIDEDOWNDON'TCATCH afallingknifeSHARPknives=SafeKnivesSTOREKNIVESPROPERLY(no looseknives)LARGEKNIFE =large foodCLAWgripCarryknivesfacingdownSPINE OFBLADEfacinghandKEEPCUTTINGBOARD fromslippingUSE ASHARPKNIFEFlat,FirmbaseNEVERin soapywaterPROPER GRIP3 fingershandle/Pincher Grip onL & R of blade CUTDOWNWARDSwith firmpressureCLUTTERFREECUTTINGBOARDUNIFORMCUTS =evencookingDIFFERENTKnives fordifferent foods:Don'tCrossContaminate DO NOT CUTFASTER THANYOU ARECOMFORTABNLECHOOSERIGHTKNIFE forthe taskSMALLKNIFE =small foodCHOOSECORRECTKNIFE forthe jobCUTDOWNaway fromyour bodyBLADENEVERfaces yourhandDo not leaveknives in thesink to soak.CUTTINGBOARD &SAFETYCLOTHKEEPKNIVESCLEANCLEANKnivesImmediatelyDULLknives=DangerousKnivesSECUREKNIVESunder cuttingboardFLATSIDEDOWNDON'TCATCH afallingknifeSHARPknives=SafeKnivesSTOREKNIVESPROPERLY(no looseknives)LARGEKNIFE =large foodCLAWgrip

Kitchen 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. Carry knives facing down
  2. SPINE OF BLADE facing hand
  3. KEEP CUTTING BOARD from slipping
  4. USE A SHARP KNIFE
  5. Flat, Firm base
  6. NEVER in soapy water
  7. PROPER GRIP 3 fingers handle/ Pincher Grip on L & R of blade
  8. CUT DOWNWARDS with firm pressure
  9. CLUTTER FREE CUTTING BOARD
  10. UNIFORM CUTS = even cooking
  11. DIFFERENT Knives for different foods: Don't Cross Contaminate
  12. DO NOT CUT FASTER THAN YOU ARE COMFORTABNLE
  13. CHOOSE RIGHT KNIFE for the task
  14. SMALL KNIFE = small food
  15. CHOOSE CORRECT KNIFE for the job
  16. CUT DOWN away from your body
  17. BLADE NEVER faces your hand
  18. Do not leave knives in the sink to soak.
  19. CUTTING BOARD & SAFETY CLOTH
  20. KEEP KNIVES CLEAN
  21. CLEAN Knives Immediately
  22. DULL knives= Dangerous Knives
  23. SECURE KNIVES under cutting board
  24. FLAT SIDE DOWN
  25. DON'T CATCH a falling knife
  26. SHARP knives= Safe Knives
  27. STORE KNIVES PROPERLY (no loose knives)
  28. LARGE KNIFE = large food
  29. CLAW grip