FoodThermometerFoodborneillnessUseByPeople mostat risk forfoodborneillnessRiskyfoodsDigitalthermometer165degreesSellByRoomtemperatureEColiStaphylococcusPasteurizationHandwashingBacteriaDangerZoneBelow40˚and140˚20seconds2HoursRefrigerator4HoursDialthermometerPlasticSalmonellaFoodThermometerFoodborneillnessUseByPeople mostat risk forfoodborneillnessRiskyfoodsDigitalthermometer165degreesSellByRoomtemperatureEColiStaphylococcusPasteurizationHandwashingBacteriaDangerZoneBelow40˚and140˚20seconds2HoursRefrigerator4HoursDialthermometerPlasticSalmonella

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. Food Thermometer
  2. Foodborne illness
  3. Use By
  4. People most at risk for foodborne illness
  5. Risky foods
  6. Digital thermometer
  7. 165 degrees
  8. Sell By
  9. Room temperature
  10. E Coli
  11. Staphylococcus
  12. Pasteurization
  13. Handwashing
  14. Bacteria
  15. Danger Zone
  16. Below
  17. 40˚ and 140˚
  18. 20 seconds
  19. 2 Hours
  20. Refrigerator
  21. 4 Hours
  22. Dial thermometer
  23. Plastic
  24. Salmonella