Washcuttingboardsafter useMarinate meatand poultry ina covereddish in therefrigerator.Use a foodthermometerSanitizekitchensurfaceskeep hotfood hotwith chafingdishesWashhands for30secondsReheatleftoversto 165 °F.cook meat andpoultryimmediatelyafter microwavethawingAvoiddentedcansDon’tthaw foodon thecounterCleanas yougoAvoid cross-contaminationDon’t eatrawcookiedoughRefrigerateleftoverswithin 2hoursHot foodshot, coldfoods coldDangerzone:40°F–140°FCheckexpirationdates Don’treusedirtyspongesCookchickento 165°FStore rawmeat at thebottom ofthe fridgeTie hairbackwhilecookingUseseparatecuttingboardsRinsefruits andvegetablesLabelleftoverswith datesWashcuttingboardsafter useMarinate meatand poultry ina covereddish in therefrigerator.Use a foodthermometerSanitizekitchensurfaceskeep hotfood hotwith chafingdishesWashhands for30secondsReheatleftoversto 165 °F.cook meat andpoultryimmediatelyafter microwavethawingAvoiddentedcansDon’tthaw foodon thecounterCleanas yougoAvoid cross-contaminationDon’t eatrawcookiedoughRefrigerateleftoverswithin 2hoursHot foodshot, coldfoods coldDangerzone:40°F–140°FCheckexpirationdatesDon’treusedirtyspongesCookchickento 165°FStore rawmeat at thebottom ofthe fridgeTie hairbackwhilecookingUseseparatecuttingboardsRinsefruits andvegetablesLabelleftoverswith dates

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