2HoursDialthermometerSalmonellaDigitalthermometer4HoursPeople mostat risk forfoodborneillnessBacteriaRefrigeratorHandwashing40˚and140˚DangerZoneStaphylococcusRoomtemperatureFoodThermometerPasteurizationPlasticFoodborneillness165degreesEColiSellBy20secondsRiskyfoodsUseByBelow2HoursDialthermometerSalmonellaDigitalthermometer4HoursPeople mostat risk forfoodborneillnessBacteriaRefrigeratorHandwashing40˚and140˚DangerZoneStaphylococcusRoomtemperatureFoodThermometerPasteurizationPlasticFoodborneillness165degreesEColiSellBy20secondsRiskyfoodsUseByBelow

Lesson 5 - 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. 2 Hours
  2. Dial thermometer
  3. Salmonella
  4. Digital thermometer
  5. 4 Hours
  6. People most at risk for foodborne illness
  7. Bacteria
  8. Refrigerator
  9. Handwashing
  10. 40˚ and 140˚
  11. Danger Zone
  12. Staphylococcus
  13. Room temperature
  14. Food Thermometer
  15. Pasteurization
  16. Plastic
  17. Foodborne illness
  18. 165 degrees
  19. E Coli
  20. Sell By
  21. 20 seconds
  22. Risky foods
  23. Use By
  24. Below