PoisonApron32-40degreesCrossContaminationElectricShockFluIntoYourElbowCleanSpoonDangerZoneHelpfulBacteriaHeatBleachPanHandlesIn theRefrigerator0degreesImmediatelySlips/fallsStopDropand RollTowelPoisonControlBurnsIn theMicrowaveBacteriaPlasticGlovesIn doubtthrow itoutFiresWashYourHandsCold165degreesDivideandmultiplyTie LongHairBack2daysIn ColdWaterRawFoodLift lidtowardsyouCut AwayFromYourselfSalmonellaGreaseFireThrowIt OutOlderFoodsGarbageFoodPoisoningWashBeforePreparingPoisonApron32-40degreesCrossContaminationElectricShockFluIntoYourElbowCleanSpoonDangerZoneHelpfulBacteriaHeatBleachPanHandlesIn theRefrigerator0degreesImmediatelySlips/fallsStopDropand RollTowelPoisonControlBurnsIn theMicrowaveBacteriaPlasticGlovesIn doubtthrow itoutFiresWashYourHandsCold165degreesDivideandmultiplyTie LongHairBack2daysIn ColdWaterRawFoodLift lidtowardsyouCut AwayFromYourselfSalmonellaGreaseFireThrowIt OutOlderFoodsGarbageFoodPoisoningWashBeforePreparing

Kitchen and Food Safety Fingo - 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. Poison
  2. Apron
  3. 32-40 degrees
  4. Cross Contamination
  5. Electric Shock
  6. Flu
  7. Into Your Elbow
  8. Clean Spoon
  9. Danger Zone
  10. Helpful Bacteria
  11. Heat
  12. Bleach
  13. Pan Handles
  14. In the Refrigerator
  15. 0 degrees
  16. Immediately
  17. Slips/falls
  18. Stop Drop and Roll
  19. Towel
  20. Poison Control
  21. Burns
  22. In the Microwave
  23. Bacteria
  24. Plastic Gloves
  25. In doubt throw it out
  26. Fires
  27. Wash Your Hands
  28. Cold
  29. 165 degrees
  30. Divide and multiply
  31. Tie Long Hair Back
  32. 2 days
  33. In Cold Water
  34. Raw Food
  35. Lift lid towards you
  36. Cut Away From Yourself
  37. Salmonella
  38. Grease Fire
  39. Throw It Out
  40. Older Foods
  41. Garbage
  42. Food Poisoning
  43. Wash Before Preparing