IncubationPeriodCrossContaminationHandWashingHotSoapyWaterFoodThermometerUnpackingGroceriesCountertopsPathogens4 days intherefrigeratorMicroorganismFoodborneIllnessColdWaterRefrigeratorspace forthawingSalmonellaDefrostingFoodsSafeTemperatureWellDoneColorandOdorMicrowaveCookingFreezingFoodsKnivesused forfoodpreparationRawMeatsPasteurizedCookieDough"DangerZone"SeparateFoodsBacteriaCuttingBoardsCDCFruits andVegetablesEggsIncubationPeriodCrossContaminationHandWashingHotSoapyWaterFoodThermometerUnpackingGroceriesCountertopsPathogens4 days intherefrigeratorMicroorganismFoodborneIllnessColdWaterRefrigeratorspace forthawingSalmonellaDefrostingFoodsSafeTemperatureWellDoneColorandOdorMicrowaveCookingFreezingFoodsKnivesused forfoodpreparationRawMeatsPasteurizedCookieDough"DangerZone"SeparateFoodsBacteriaCuttingBoardsCDCFruits andVegetablesEggs

Food Safety Bingo - 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. Incubation Period
  2. Cross Contamination
  3. Hand Washing
  4. Hot Soapy Water
  5. Food Thermometer
  6. Unpacking Groceries
  7. Countertops
  8. Pathogens
  9. 4 days in the refrigerator
  10. Microorganism
  11. Foodborne Illness
  12. Cold Water
  13. Refrigerator space for thawing
  14. Salmonella
  15. Defrosting Foods
  16. Safe Temperature
  17. Well Done
  18. Color and Odor
  19. Microwave Cooking
  20. Freezing Foods
  21. Knives used for food preparation
  22. Raw Meats
  23. Pasteurized
  24. Cookie Dough
  25. "Danger Zone"
  26. Separate Foods
  27. Bacteria
  28. Cutting Boards
  29. CDC
  30. Fruits and Vegetables
  31. Eggs