RoomtemperatureBelow4HoursSellBy165degreesPasteurizationDialthermometerBacteriaUseBy40˚and140˚Salmonella2HoursPeople mostat risk forfoodborneillnessPlasticFoodborneillnessEColiRiskyfoodsDigitalthermometer20secondsHandwashingStaphylococcusRefrigeratorFoodThermometerDangerZoneRoomtemperatureBelow4HoursSellBy165degreesPasteurizationDialthermometerBacteriaUseBy40˚and140˚Salmonella2HoursPeople mostat risk forfoodborneillnessPlasticFoodborneillnessEColiRiskyfoodsDigitalthermometer20secondsHandwashingStaphylococcusRefrigeratorFoodThermometerDangerZone

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