UseBy2HoursStaphylococcusFoodThermometerRefrigerator40˚and140˚SellByPlasticBacteriaEColiDigitalthermometerBelow20secondsDialthermometerDangerZoneSalmonellaPasteurizationHandwashing165degrees4HoursPeople mostat risk forfoodborneillnessFoodborneillnessRiskyfoodsRoomtemperatureUseBy2HoursStaphylococcusFoodThermometerRefrigerator40˚and140˚SellByPlasticBacteriaEColiDigitalthermometerBelow20secondsDialthermometerDangerZoneSalmonellaPasteurizationHandwashing165degrees4HoursPeople mostat risk forfoodborneillnessFoodborneillnessRiskyfoodsRoomtemperature

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