Don’tthaw foodon thecounterStore rawmeat at thebottom ofthe fridgeTie hairbackwhilecookingCookchickento 165°FAvoid cross-contaminationHot foodshot, coldfoods coldkeep hotfood hotwith chafingdishesWashcuttingboardsafter usecook meat andpoultryimmediatelyafter microwavethawingSanitizekitchensurfacesCleanas yougoMarinate meatand poultry ina covereddish in therefrigerator.Refrigerateleftoverswithin 2hoursUse a foodthermometerUseseparatecuttingboardsLabelleftoverswith datesCheckexpirationdatesRinsefruits andvegetablesDangerzone:40°F–140°FAvoiddentedcansDon’t eatrawcookiedoughWashhands for30seconds Don’treusedirtyspongesReheatleftoversto 165 °F.Don’tthaw foodon thecounterStore rawmeat at thebottom ofthe fridgeTie hairbackwhilecookingCookchickento 165°FAvoid cross-contaminationHot foodshot, coldfoods coldkeep hotfood hotwith chafingdishesWashcuttingboardsafter usecook meat andpoultryimmediatelyafter microwavethawingSanitizekitchensurfacesCleanas yougoMarinate meatand poultry ina covereddish in therefrigerator.Refrigerateleftoverswithin 2hoursUse a foodthermometerUseseparatecuttingboardsLabelleftoverswith datesCheckexpirationdatesRinsefruits andvegetablesDangerzone:40°F–140°FAvoiddentedcansDon’t eatrawcookiedoughWashhands for30secondsDon’treusedirtyspongesReheatleftoversto 165 °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. Don’t thaw food on the counter
  2. Store raw meat at the bottom of the fridge
  3. Tie hair back while cooking
  4. Cook chicken to 165°F
  5. Avoid cross-contamination
  6. Hot foods hot, cold foods cold
  7. keep hot food hot with chafing dishes
  8. Wash cutting boards after use
  9. cook meat and poultry immediately after microwave thawing
  10. Sanitize kitchen surfaces
  11. Clean as you go
  12. Marinate meat and poultry in a covered dish in the refrigerator.
  13. Refrigerate leftovers within 2 hours
  14. Use a food thermometer
  15. Use separate cutting boards
  16. Label leftovers with dates
  17. Check expiration dates
  18. Rinse fruits and vegetables
  19. Danger zone: 40°F–140°F
  20. Avoid dented cans
  21. Don’t eat raw cookie dough
  22. Wash hands for 30 seconds
  23. Don’t reuse dirty sponges
  24. Reheat leftovers to 165 °F.