Cookchickento 165°FCleanas yougoStore rawmeat at thebottom ofthe fridgeMarinate meatand poultry ina covereddish in therefrigerator.Washhands for30secondsCheckexpirationdatesTie hairbackwhilecookingAvoiddentedcansDangerzone:40°F–140°Fcook meat andpoultryimmediatelyafter microwavethawingUse a foodthermometerSanitizekitchensurfacesUseseparatecuttingboardskeep hotfood hotwith chafingdishesRinsefruits andvegetablesWashcuttingboardsafter use Don’treusedirtyspongesDon’t eatrawcookiedoughLabelleftoverswith datesDon’tthaw foodon thecounterAvoid cross-contaminationReheatleftoversto 165 °F.Refrigerateleftoverswithin 2hoursHot foodshot, coldfoods coldCookchickento 165°FCleanas yougoStore rawmeat at thebottom ofthe fridgeMarinate meatand poultry ina covereddish in therefrigerator.Washhands for30secondsCheckexpirationdatesTie hairbackwhilecookingAvoiddentedcansDangerzone:40°F–140°Fcook meat andpoultryimmediatelyafter microwavethawingUse a foodthermometerSanitizekitchensurfacesUseseparatecuttingboardskeep hotfood hotwith chafingdishesRinsefruits andvegetablesWashcuttingboardsafter useDon’treusedirtyspongesDon’t eatrawcookiedoughLabelleftoverswith datesDon’tthaw foodon thecounterAvoid cross-contaminationReheatleftoversto 165 °F.Refrigerateleftoverswithin 2hoursHot foodshot, coldfoods cold

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