FirstInFirstOut20secondsInternalTemperatureWet, Lather,Scrub, Rinseand DryGlovesNoAs soon asthey becomesoiled or tornCleanSurfacesKeep yourrefrigeratorclean!FoodbornebacteriaAfter blowingyour nose,coughing orsneezingRefrigeratorthermometerSanitize165degreesA foodthermometerYesTemperatureof 40degrees orbelowdangerzonetime &temperatureabuseSeparatecuttingboardsis howbacteriacan bespread.CleaningsurfacesWashingyourhandsPreventillness andspreads ofinfections toothersFirstInFirstOut20secondsInternalTemperatureWet, Lather,Scrub, Rinseand DryGlovesNoAs soon asthey becomesoiled or tornCleanSurfacesKeep yourrefrigeratorclean!FoodbornebacteriaAfter blowingyour nose,coughing orsneezingRefrigeratorthermometerSanitize165degreesA foodthermometerYesTemperatureof 40degrees orbelowdangerzonetime &temperatureabuseSeparatecuttingboardsis howbacteriacan bespread.CleaningsurfacesWashingyourhandsPreventillness 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. First In First Out
  2. 20 seconds
  3. Internal Temperature
  4. Wet, Lather, Scrub, Rinse and Dry
  5. Gloves
  6. No
  7. As soon as they become soiled or torn
  8. Clean Surfaces
  9. Keep your refrigerator clean!
  10. Foodborne bacteria
  11. After blowing your nose, coughing or sneezing
  12. Refrigerator thermometer
  13. Sanitize
  14. 165 degrees
  15. A food thermometer
  16. Yes
  17. Temperature of 40 degrees or below
  18. danger zone
  19. time & temperature abuse
  20. Separate cutting boards
  21. is how bacteria can be spread.
  22. Cleaning surfaces
  23. Washing your hands
  24. Prevent illness and spreads of infections to others