SanitizekitchensurfacesDon’t eatrawcookiedoughDangerzone:40°F–140°FCookchickento 165°FHot foodshot, coldfoods coldAvoiddentedcansReheatleftoversto 165 °F.Marinate meatand poultry ina covereddish in therefrigerator.Cleanas yougoUse a foodthermometerRefrigerateleftoverswithin 2hoursUseseparatecuttingboardscook meat andpoultryimmediatelyafter microwavethawingAvoid cross-contaminationLabelleftoverswith datesTie hairbackwhilecooking Don’treusedirtyspongesRinsefruits andvegetablesWashhands for30secondsWashcuttingboardsafter useDon’tthaw foodon thecounterCheckexpirationdatesStore rawmeat at thebottom ofthe fridgekeep hotfood hotwith chafingdishesSanitizekitchensurfacesDon’t eatrawcookiedoughDangerzone:40°F–140°FCookchickento 165°FHot foodshot, coldfoods coldAvoiddentedcansReheatleftoversto 165 °F.Marinate meatand poultry ina covereddish in therefrigerator.Cleanas yougoUse a foodthermometerRefrigerateleftoverswithin 2hoursUseseparatecuttingboardscook meat andpoultryimmediatelyafter microwavethawingAvoid cross-contaminationLabelleftoverswith datesTie hairbackwhilecookingDon’treusedirtyspongesRinsefruits andvegetablesWashhands for30secondsWashcuttingboardsafter useDon’tthaw foodon thecounterCheckexpirationdatesStore rawmeat at thebottom ofthe fridgekeep hotfood hotwith chafingdishes

Food Safety - 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. Sanitize kitchen surfaces
  2. Don’t eat raw cookie dough
  3. Danger zone: 40°F–140°F
  4. Cook chicken to 165°F
  5. Hot foods hot, cold foods cold
  6. Avoid dented cans
  7. Reheat leftovers to 165 °F.
  8. Marinate meat and poultry in a covered dish in the refrigerator.
  9. Clean as you go
  10. Use a food thermometer
  11. Refrigerate leftovers within 2 hours
  12. Use separate cutting boards
  13. cook meat and poultry immediately after microwave thawing
  14. Avoid cross-contamination
  15. Label leftovers with dates
  16. Tie hair back while cooking
  17. Don’t reuse dirty sponges
  18. Rinse fruits and vegetables
  19. Wash hands for 30 seconds
  20. Wash cutting boards after use
  21. Don’t thaw food on the counter
  22. Check expiration dates
  23. Store raw meat at the bottom of the fridge
  24. keep hot food hot with chafing dishes