Store rawmeat at thebottom ofthe fridgeSanitizekitchensurfacesDon’tthaw foodon thecounterReheatleftoversto 165 °F.Marinate meatand poultry ina covereddish in therefrigerator.Use a foodthermometerRinsefruits andvegetablesAvoiddentedcansLabelleftoverswith datesCheckexpirationdatesDon’t eatrawcookiedoughWashcuttingboardsafter useCleanas yougoAvoid cross-contamination Don’treusedirtyspongesUseseparatecuttingboardsWashhands for30secondsDangerzone:40°F–140°Fcook meat andpoultryimmediatelyafter microwavethawingHot foodshot, coldfoods coldCookchickento 165°FRefrigerateleftoverswithin 2hoursTie hairbackwhilecookingkeep hotfood hotwith chafingdishesStore rawmeat at thebottom ofthe fridgeSanitizekitchensurfacesDon’tthaw foodon thecounterReheatleftoversto 165 °F.Marinate meatand poultry ina covereddish in therefrigerator.Use a foodthermometerRinsefruits andvegetablesAvoiddentedcansLabelleftoverswith datesCheckexpirationdatesDon’t eatrawcookiedoughWashcuttingboardsafter useCleanas yougoAvoid cross-contaminationDon’treusedirtyspongesUseseparatecuttingboardsWashhands for30secondsDangerzone:40°F–140°Fcook meat andpoultryimmediatelyafter microwavethawingHot foodshot, coldfoods coldCookchickento 165°FRefrigerateleftoverswithin 2hoursTie hairbackwhilecookingkeep 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. Store raw meat at the bottom of the fridge
  2. Sanitize kitchen surfaces
  3. Don’t thaw food on the counter
  4. Reheat leftovers to 165 °F.
  5. Marinate meat and poultry in a covered dish in the refrigerator.
  6. Use a food thermometer
  7. Rinse fruits and vegetables
  8. Avoid dented cans
  9. Label leftovers with dates
  10. Check expiration dates
  11. Don’t eat raw cookie dough
  12. Wash cutting boards after use
  13. Clean as you go
  14. Avoid cross-contamination
  15. Don’t reuse dirty sponges
  16. Use separate cutting boards
  17. Wash hands for 30 seconds
  18. Danger zone: 40°F–140°F
  19. cook meat and poultry immediately after microwave thawing
  20. Hot foods hot, cold foods cold
  21. Cook chicken to 165°F
  22. Refrigerate leftovers within 2 hours
  23. Tie hair back while cooking
  24. keep hot food hot with chafing dishes