FreezingFoods4 days intherefrigeratorFoodThermometerRefrigeratorspace forthawingIncubationPeriodUnpackingGroceriesSalmonellaMicroorganismWellDoneEggsPasteurizedCDCCookieDoughMicrowaveCookingPathogensCuttingBoardsCrossContamination"DangerZone"HandWashingBacteriaFruits andVegetablesKnivesused forfoodpreparationHotSoapyWaterDefrostingFoodsSafeTemperatureCountertopsRawMeatsColorandOdorFoodborneIllnessSeparateFoodsColdWaterFreezingFoods4 days intherefrigeratorFoodThermometerRefrigeratorspace forthawingIncubationPeriodUnpackingGroceriesSalmonellaMicroorganismWellDoneEggsPasteurizedCDCCookieDoughMicrowaveCookingPathogensCuttingBoardsCrossContamination"DangerZone"HandWashingBacteriaFruits andVegetablesKnivesused forfoodpreparationHotSoapyWaterDefrostingFoodsSafeTemperatureCountertopsRawMeatsColorandOdorFoodborneIllnessSeparateFoodsColdWater

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
  1. Freezing Foods
  2. 4 days in the refrigerator
  3. Food Thermometer
  4. Refrigerator space for thawing
  5. Incubation Period
  6. Unpacking Groceries
  7. Salmonella
  8. Microorganism
  9. Well Done
  10. Eggs
  11. Pasteurized
  12. CDC
  13. Cookie Dough
  14. Microwave Cooking
  15. Pathogens
  16. Cutting Boards
  17. Cross Contamination
  18. "Danger Zone"
  19. Hand Washing
  20. Bacteria
  21. Fruits and Vegetables
  22. Knives used for food preparation
  23. Hot Soapy Water
  24. Defrosting Foods
  25. Safe Temperature
  26. Countertops
  27. Raw Meats
  28. Color and Odor
  29. Foodborne Illness
  30. Separate Foods
  31. Cold Water