SEPARATECHILLCOOKStrainerWhereshould youstore rawmeat in therefrigerator?Should you bringsauces, soups,and gravies to aboil (212°F) whenreheating?Yes/NoShould I rinseoff cans beforeopening them?Why/Why NotWhich foodslead to the mostillnesses?Fresh Produce/Meats/Frozen Foods?CLEANCookgroundbeef to160°F.VegetableBrushHow long can youleave food out atroom temperatureafter cooking ameal?__________How oftenshould youchange out adish cloth?Daily or EveryOther Day?How oftenshould youclean/clearout therefrigerator?Wash handsfor 20, 30, or40 seconds?Cook leftovers(not liquids) atan internaltemperatureof 165°F.Fixing foodsafely involvescleaning,separating,cooking, safely,and chillingSpatula/ScraperShould you wash allproduce, includingbanana peels andbagged lettuce mix?Yes/NoWhy is it betterto divide largeamounts ofleftover intoshallow dishes?TEMPDANGERZONE(between 40°Fand 140°F)Based on data from theCenter for DiseaseControl and Prevention,how many people do youthink suffer from foodborneillness every year?a) 340,000 or b) 48 millionCook poultry(includingground turkeyand chicken)to 165°F.Why should youseparate raw meat,poultry, seafood andeggs fromother foods in yourgrocery shopping cart,grocerybags, and in yourrefrigerator?Which safetyprecautions canyou take if Ihave a cold buthave to still cooka meal?Should you useseparate cuttingboards formeats and freshproduce?Why/Why NotMake sanitizersolution with 1/4teaspoon ofunscented liquidchlorine bleachand 2 cups ofwater.Should yourinse chickenand fish beforecooking?Yes/NoCanOpenerShould you thawmeats on thecounter and/orin the sink?Yes/NoSPONGECook fish,seafood,beef, andpork to145°F.Whenshould yourefrigeratean apple?MEATTHERMOMETERSEPARATECHILLCOOKStrainerWhereshould youstore rawmeat in therefrigerator?Should you bringsauces, soups,and gravies to aboil (212°F) whenreheating?Yes/NoShould I rinseoff cans beforeopening them?Why/Why NotWhich foodslead to the mostillnesses?Fresh Produce/Meats/Frozen Foods?CLEANCookgroundbeef to160°F.VegetableBrushHow long can youleave food out atroom temperatureafter cooking ameal?__________How oftenshould youchange out adish cloth?Daily or EveryOther Day?How oftenshould youclean/clearout therefrigerator?Wash handsfor 20, 30, or40 seconds?Cook leftovers(not liquids) atan internaltemperatureof 165°F.Fixing foodsafely involvescleaning,separating,cooking, safely,and chillingSpatula/ScraperShould you wash allproduce, includingbanana peels andbagged lettuce mix?Yes/NoWhy is it betterto divide largeamounts ofleftover intoshallow dishes?TEMPDANGERZONE(between 40°Fand 140°F)Based on data from theCenter for DiseaseControl and Prevention,how many people do youthink suffer from foodborneillness every year?a) 340,000 or b) 48 millionCook poultry(includingground turkeyand chicken)to 165°F.Why should youseparate raw meat,poultry, seafood andeggs fromother foods in yourgrocery shopping cart,grocerybags, and in yourrefrigerator?Which safetyprecautions canyou take if Ihave a cold buthave to still cooka meal?Should you useseparate cuttingboards formeats and freshproduce?Why/Why NotMake sanitizersolution with 1/4teaspoon ofunscented liquidchlorine bleachand 2 cups ofwater.Should yourinse chickenand fish beforecooking?Yes/NoCanOpenerShould you thawmeats on thecounter and/orin the sink?Yes/NoSPONGECook fish,seafood,beef, andpork to145°F.Whenshould yourefrigeratean apple?MEATTHERMOMETER

ISU SODEXO 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. SEPARATE
  2. CHILL
  3. COOK
  4. Strainer
  5. Where should you store raw meat in the refrigerator?
  6. Should you bring sauces, soups, and gravies to a boil (212°F) when reheating? Yes/No
  7. Should I rinse off cans before opening them? Why/Why Not
  8. Which foods lead to the most illnesses? Fresh Produce/ Meats/ Frozen Foods?
  9. CLEAN
  10. Cook ground beef to 160°F.
  11. Vegetable Brush
  12. How long can you leave food out at room temperature after cooking a meal? __________
  13. How often should you change out a dish cloth? Daily or Every Other Day?
  14. How often should you clean/clear out the refrigerator?
  15. Wash hands for 20, 30, or 40 seconds?
  16. Cook leftovers (not liquids) at an internal temperature of 165°F.
  17. Fixing food safely involves cleaning, separating, cooking, safely, and chilling
  18. Spatula/Scraper
  19. Should you wash all produce, including banana peels and bagged lettuce mix? Yes/No
  20. Why is it better to divide large amounts of leftover into shallow dishes?
  21. TEMP DANGER ZONE (between 40°F and 140°F)
  22. Based on data from the Center for Disease Control and Prevention, how many people do you think suffer from foodborne illness every year? a) 340,000 or b) 48 million
  23. Cook poultry (including ground turkey and chicken) to 165°F.
  24. Why should you separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags, and in your refrigerator?
  25. Which safety precautions can you take if I have a cold but have to still cook a meal?
  26. Should you use separate cutting boards for meats and fresh produce? Why/Why Not
  27. Make sanitizer solution with 1/4 teaspoon of unscented liquid chlorine bleach and 2 cups of water.
  28. Should you rinse chicken and fish before cooking? Yes/No
  29. Can Opener
  30. Should you thaw meats on the counter and/or in the sink? Yes/No
  31. SPONGE
  32. Cook fish, seafood, beef, and pork to 145°F.
  33. When should you refrigerate an apple?
  34. MEAT THERMOMETER