Hot foodshot, coldfoods coldLabelleftoverswith datesStore rawmeat at thebottom ofthe fridgeCookchickento 165°FAvoiddentedcansMarinate meatand poultry ina covereddish in therefrigerator.Use a foodthermometerWashcuttingboardsafter usekeep hotfood hotwith chafingdishesSanitizekitchensurfacesReheatleftoversto 165 °F.cook meat andpoultryimmediatelyafter microwavethawing Don’treusedirtyspongesDon’tthaw foodon thecounterWashhands for30secondsUseseparatecuttingboardsRinsefruits andvegetablesCheckexpirationdatesRefrigerateleftoverswithin 2hoursDon’t eatrawcookiedoughCleanas yougoAvoid cross-contaminationTie hairbackwhilecookingDangerzone:40°F–140°FHot foodshot, coldfoods coldLabelleftoverswith datesStore rawmeat at thebottom ofthe fridgeCookchickento 165°FAvoiddentedcansMarinate meatand poultry ina covereddish in therefrigerator.Use a foodthermometerWashcuttingboardsafter usekeep hotfood hotwith chafingdishesSanitizekitchensurfacesReheatleftoversto 165 °F.cook meat andpoultryimmediatelyafter microwavethawingDon’treusedirtyspongesDon’tthaw foodon thecounterWashhands for30secondsUseseparatecuttingboardsRinsefruits andvegetablesCheckexpirationdatesRefrigerateleftoverswithin 2hoursDon’t eatrawcookiedoughCleanas yougoAvoid cross-contaminationTie hairbackwhilecookingDangerzone:40°F–140°F

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