is howbacteriacan bespread.Wet, Lather,Scrub, Rinseand Dry165degreesCleanSurfacesdangerzoneFirstInFirstOutKeep yourrefrigeratorclean!NoWashingyourhandsSeparatecuttingboardsRefrigeratorthermometerTemperatureof 40degrees orbelowCleaningsurfacestime &temperatureabuseAfter blowingyour nose,coughing orsneezingSanitizePreventillness andspreads ofinfections toothersA foodthermometerInternalTemperatureAs soon asthey becomesoiled or tornGloves20secondsFoodbornebacteriaYesis howbacteriacan bespread.Wet, Lather,Scrub, Rinseand Dry165degreesCleanSurfacesdangerzoneFirstInFirstOutKeep yourrefrigeratorclean!NoWashingyourhandsSeparatecuttingboardsRefrigeratorthermometerTemperatureof 40degrees orbelowCleaningsurfacestime &temperatureabuseAfter blowingyour nose,coughing orsneezingSanitizePreventillness andspreads ofinfections toothersA foodthermometerInternalTemperatureAs soon asthey becomesoiled or tornGloves20secondsFoodbornebacteriaYes

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. is how bacteria can be spread.
  2. Wet, Lather, Scrub, Rinse and Dry
  3. 165 degrees
  4. Clean Surfaces
  5. danger zone
  6. First In First Out
  7. Keep your refrigerator clean!
  8. No
  9. Washing your hands
  10. Separate cutting boards
  11. Refrigerator thermometer
  12. Temperature of 40 degrees or below
  13. Cleaning surfaces
  14. time & temperature abuse
  15. After blowing your nose, coughing or sneezing
  16. Sanitize
  17. Prevent illness and spreads of infections to others
  18. A food thermometer
  19. Internal Temperature
  20. As soon as they become soiled or torn
  21. Gloves
  22. 20 seconds
  23. Foodborne bacteria
  24. Yes