PlasticRiskyfoodsHandwashingFoodThermometer2Hours4HoursRoomtemperatureEColiDialthermometerStaphylococcusDigitalthermometerPasteurization40˚and140˚SellByBelowFoodborneillnessUseBy165degreesSalmonellaDangerZone20secondsBacteriaPeople mostat risk forfoodborneillnessRefrigeratorPlasticRiskyfoodsHandwashingFoodThermometer2Hours4HoursRoomtemperatureEColiDialthermometerStaphylococcusDigitalthermometerPasteurization40˚and140˚SellByBelowFoodborneillnessUseBy165degreesSalmonellaDangerZone20secondsBacteriaPeople mostat risk forfoodborneillnessRefrigerator

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