Handwashing40˚and140˚DialthermometerPasteurizationPlasticBacteriaSalmonellaDigitalthermometerFoodborneillnessBelowRiskyfoodsRoomtemperature165degreesDangerZoneSellBy2HoursRefrigerator20secondsStaphylococcusPeople mostat risk forfoodborneillness4HoursEColiFoodThermometerUseByHandwashing40˚and140˚DialthermometerPasteurizationPlasticBacteriaSalmonellaDigitalthermometerFoodborneillnessBelowRiskyfoodsRoomtemperature165degreesDangerZoneSellBy2HoursRefrigerator20secondsStaphylococcusPeople mostat risk forfoodborneillness4HoursEColiFoodThermometerUseBy

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