40˚and140˚RiskyfoodsPeople mostat risk forfoodborneillnessEColi20secondsDangerZoneDialthermometerBacteriaStaphylococcusFoodThermometerDigitalthermometer2HoursUseByPlasticBelowPasteurizationSellByFoodborneillness165degreesSalmonellaRefrigeratorHandwashing4HoursRoomtemperature40˚and140˚RiskyfoodsPeople mostat risk forfoodborneillnessEColi20secondsDangerZoneDialthermometerBacteriaStaphylococcusFoodThermometerDigitalthermometer2HoursUseByPlasticBelowPasteurizationSellByFoodborneillness165degreesSalmonellaRefrigeratorHandwashing4HoursRoomtemperature

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