Fruits andVegetablesDefrostingFoodsSalmonellaPathogensPasteurized"DangerZone"CookieDoughColorandOdorColdWaterWellDoneCDCHotSoapyWaterEggsFoodborneIllnessRefrigeratorspace forthawingSafeTemperatureHandWashingRawMeats4 days intherefrigeratorCountertopsKnivesused forfoodpreparationMicrowaveCookingFoodThermometerIncubationPeriodUnpackingGroceriesCuttingBoardsCrossContaminationSeparateFoodsFreezingFoodsMicroorganismBacteriaFruits andVegetablesDefrostingFoodsSalmonellaPathogensPasteurized"DangerZone"CookieDoughColorandOdorColdWaterWellDoneCDCHotSoapyWaterEggsFoodborneIllnessRefrigeratorspace forthawingSafeTemperatureHandWashingRawMeats4 days intherefrigeratorCountertopsKnivesused forfoodpreparationMicrowaveCookingFoodThermometerIncubationPeriodUnpackingGroceriesCuttingBoardsCrossContaminationSeparateFoodsFreezingFoodsMicroorganismBacteria

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