ColdWaterEggsSafeTemperatureWellDoneCountertopsIncubationPeriodHotSoapyWater4 days intherefrigeratorMicroorganismSeparateFoodsCuttingBoardsRefrigeratorspace forthawingSalmonellaPasteurizedColorandOdorBacteriaFreezingFoodsFoodborneIllnessFoodThermometerRawMeatsCrossContamination"DangerZone"CDCCookieDoughKnivesused forfoodpreparationHandWashingUnpackingGroceriesMicrowaveCookingFruits andVegetablesDefrostingFoodsPathogensColdWaterEggsSafeTemperatureWellDoneCountertopsIncubationPeriodHotSoapyWater4 days intherefrigeratorMicroorganismSeparateFoodsCuttingBoardsRefrigeratorspace forthawingSalmonellaPasteurizedColorandOdorBacteriaFreezingFoodsFoodborneIllnessFoodThermometerRawMeatsCrossContamination"DangerZone"CDCCookieDoughKnivesused forfoodpreparationHandWashingUnpackingGroceriesMicrowaveCookingFruits andVegetablesDefrostingFoodsPathogens

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