Refrigerateleftoverswithin 2hoursReheatleftoversto 165 °F.Rinsefruits andvegetablesTie hairbackwhilecookingcook meat andpoultryimmediatelyafter microwavethawingMarinate meatand poultry ina covereddish in therefrigerator.Cookchickento 165°FCheckexpirationdatesWashcuttingboardsafter useSanitizekitchensurfacesDangerzone:40°F–140°FUse a foodthermometerCleanas yougoDon’t eatrawcookiedoughHot foodshot, coldfoods coldStore rawmeat at thebottom ofthe fridgeWashhands for30secondsUseseparatecuttingboardsDon’tthaw foodon thecounterLabelleftoverswith datesAvoid cross-contaminationkeep hotfood hotwith chafingdishesAvoiddentedcans Don’treusedirtyspongesRefrigerateleftoverswithin 2hoursReheatleftoversto 165 °F.Rinsefruits andvegetablesTie hairbackwhilecookingcook meat andpoultryimmediatelyafter microwavethawingMarinate meatand poultry ina covereddish in therefrigerator.Cookchickento 165°FCheckexpirationdatesWashcuttingboardsafter useSanitizekitchensurfacesDangerzone:40°F–140°FUse a foodthermometerCleanas yougoDon’t eatrawcookiedoughHot foodshot, coldfoods coldStore rawmeat at thebottom ofthe fridgeWashhands for30secondsUseseparatecuttingboardsDon’tthaw foodon thecounterLabelleftoverswith datesAvoid cross-contaminationkeep hotfood hotwith chafingdishesAvoiddentedcansDon’treusedirtysponges

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