RiskyfoodsFoodborneillnessSalmonellaEColiRefrigerator40˚and140˚DialthermometerPasteurizationStaphylococcusHandwashingDangerZoneUseBy2Hours4Hours20secondsPeople mostat risk forfoodborneillnessBacteriaRoomtemperatureSellByPlastic165degreesBelowFoodThermometerDigitalthermometerRiskyfoodsFoodborneillnessSalmonellaEColiRefrigerator40˚and140˚DialthermometerPasteurizationStaphylococcusHandwashingDangerZoneUseBy2Hours4Hours20secondsPeople mostat risk forfoodborneillnessBacteriaRoomtemperatureSellByPlastic165degreesBelowFoodThermometerDigitalthermometer

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