SalmonellaPasteurizedFoodThermometerFreezingFoodsCrossContaminationDefrostingFoodsMicroorganismIncubationPeriodUnpackingGroceriesCountertopsCuttingBoardsPathogensCookieDough"DangerZone"Fruits andVegetablesMicrowaveCookingWellDoneFoodborneIllnessRefrigeratorspace forthawingColorandOdorBacteriaRawMeatsHotSoapyWaterKnivesused forfoodpreparationHandWashing4 days intherefrigeratorCDCEggsColdWaterSeparateFoodsSafeTemperatureSalmonellaPasteurizedFoodThermometerFreezingFoodsCrossContaminationDefrostingFoodsMicroorganismIncubationPeriodUnpackingGroceriesCountertopsCuttingBoardsPathogensCookieDough"DangerZone"Fruits andVegetablesMicrowaveCookingWellDoneFoodborneIllnessRefrigeratorspace forthawingColorandOdorBacteriaRawMeatsHotSoapyWaterKnivesused forfoodpreparationHandWashing4 days intherefrigeratorCDCEggsColdWaterSeparateFoodsSafeTemperature

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