EColiUseBySalmonellaBelowPeople mostat risk forfoodborneillnessSellBy40˚and140˚PasteurizationRoomtemperature165degreesBacteriaRiskyfoods20secondsRefrigerator2HoursFoodThermometerDialthermometer4HoursPlasticStaphylococcusDigitalthermometerDangerZoneFoodborneillnessHandwashingEColiUseBySalmonellaBelowPeople mostat risk forfoodborneillnessSellBy40˚and140˚PasteurizationRoomtemperature165degreesBacteriaRiskyfoods20secondsRefrigerator2HoursFoodThermometerDialthermometer4HoursPlasticStaphylococcusDigitalthermometerDangerZoneFoodborneillnessHandwashing

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