Knivesused forfoodpreparationColdWaterSalmonellaDefrostingFoodsPathogensRefrigeratorspace forthawingCrossContaminationCDCRawMeatsMicroorganismCuttingBoardsIncubationPeriodFoodThermometerCountertops"DangerZone"CookieDoughWellDoneUnpackingGroceriesFruits andVegetablesEggsMicrowaveCookingSafeTemperatureBacteria4 days intherefrigeratorHandWashingColorandOdorFreezingFoodsPasteurizedSeparateFoodsHotSoapyWaterFoodborneIllnessKnivesused forfoodpreparationColdWaterSalmonellaDefrostingFoodsPathogensRefrigeratorspace forthawingCrossContaminationCDCRawMeatsMicroorganismCuttingBoardsIncubationPeriodFoodThermometerCountertops"DangerZone"CookieDoughWellDoneUnpackingGroceriesFruits andVegetablesEggsMicrowaveCookingSafeTemperatureBacteria4 days intherefrigeratorHandWashingColorandOdorFreezingFoodsPasteurizedSeparateFoodsHotSoapyWaterFoodborneIllness

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