20secondsGlovesFoodbornebacteriaNoSanitize165degreesTemperatureof 40degrees orbelowFirstInFirstOutCleaningsurfacesWashingyourhandsRefrigeratorthermometerWet, Lather,Scrub, Rinseand DryInternalTemperatureKeep yourrefrigeratorclean!After blowingyour nose,coughing orsneezingAs soon asthey becomesoiled or tornis howbacteriacan bespread.SeparatecuttingboardsA foodthermometerCleanSurfacesdangerzonetime &temperatureabuseYesPreventillness andspreads ofinfections toothers20secondsGlovesFoodbornebacteriaNoSanitize165degreesTemperatureof 40degrees orbelowFirstInFirstOutCleaningsurfacesWashingyourhandsRefrigeratorthermometerWet, Lather,Scrub, Rinseand DryInternalTemperatureKeep yourrefrigeratorclean!After blowingyour nose,coughing orsneezingAs soon asthey becomesoiled or tornis howbacteriacan bespread.SeparatecuttingboardsA foodthermometerCleanSurfacesdangerzonetime &temperatureabuseYesPreventillness andspreads ofinfections toothers

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