Don’treusedirtyspongesLabelleftoverswith datesTie hairbackwhilecookingCheckexpirationdatesAvoid cross-contaminationReheatleftoversto 165 °F.Cookchickento 165°FRefrigerateleftoverswithin 2hourskeep hotfood hotwith chafingdishesAvoiddentedcansWashhands for30secondsUse a foodthermometerHot foodshot, coldfoods coldDangerzone:40°F–140°FCleanas yougoUseseparatecuttingboardsMarinate meatand poultry ina covereddish in therefrigerator.cook meat andpoultryimmediatelyafter microwavethawingWashcuttingboardsafter useStore rawmeat at thebottom ofthe fridgeDon’t eatrawcookiedoughDon’tthaw foodon thecounterRinsefruits andvegetablesSanitizekitchensurfacesDon’treusedirtyspongesLabelleftoverswith datesTie hairbackwhilecookingCheckexpirationdatesAvoid cross-contaminationReheatleftoversto 165 °F.Cookchickento 165°FRefrigerateleftoverswithin 2hourskeep hotfood hotwith chafingdishesAvoiddentedcansWashhands for30secondsUse a foodthermometerHot foodshot, coldfoods coldDangerzone:40°F–140°FCleanas yougoUseseparatecuttingboardsMarinate meatand poultry ina covereddish in therefrigerator.cook meat andpoultryimmediatelyafter microwavethawingWashcuttingboardsafter useStore rawmeat at thebottom ofthe fridgeDon’t eatrawcookiedoughDon’tthaw foodon thecounterRinsefruits andvegetablesSanitizekitchensurfaces

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