Washhands for30secondsRefrigerateleftoverswithin 2hoursCheckexpirationdatescook meat andpoultryimmediatelyafter microwavethawingCookchickento 165°FRinsefruits andvegetablesDangerzone:40°F–140°FDon’tthaw foodon thecounterLabelleftoverswith datesReheatleftoversto 165 °F. Don’treusedirtyspongesAvoid cross-contaminationMarinate meatand poultry ina covereddish in therefrigerator.Hot foodshot, coldfoods coldWashcuttingboardsafter useDon’t eatrawcookiedoughAvoiddentedcansUse a foodthermometerSanitizekitchensurfacesTie hairbackwhilecookingkeep hotfood hotwith chafingdishesUseseparatecuttingboardsCleanas yougoStore rawmeat at thebottom ofthe fridgeWashhands for30secondsRefrigerateleftoverswithin 2hoursCheckexpirationdatescook meat andpoultryimmediatelyafter microwavethawingCookchickento 165°FRinsefruits andvegetablesDangerzone:40°F–140°FDon’tthaw foodon thecounterLabelleftoverswith datesReheatleftoversto 165 °F.Don’treusedirtyspongesAvoid cross-contaminationMarinate meatand poultry ina covereddish in therefrigerator.Hot foodshot, coldfoods coldWashcuttingboardsafter useDon’t eatrawcookiedoughAvoiddentedcansUse a foodthermometerSanitizekitchensurfacesTie hairbackwhilecookingkeep hotfood hotwith chafingdishesUseseparatecuttingboardsCleanas yougoStore rawmeat at thebottom ofthe fridge

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