Reheatleftoversto 165 °F.Avoid cross-contaminationkeep hotfood hotwith chafingdishesWashcuttingboardsafter useDangerzone:40°F–140°FDon’tthaw foodon thecounterWashhands for30secondsDon’t eatrawcookiedoughcook meat andpoultryimmediatelyafter microwavethawingRefrigerateleftoverswithin 2hoursUseseparatecuttingboardsHot foodshot, coldfoods coldCookchickento 165°FCheckexpirationdatesLabelleftoverswith datesTie hairbackwhilecookingUse a foodthermometerSanitizekitchensurfacesRinsefruits andvegetables Don’treusedirtyspongesCleanas yougoStore rawmeat at thebottom ofthe fridgeAvoiddentedcansMarinate meatand poultry ina covereddish in therefrigerator.Reheatleftoversto 165 °F.Avoid cross-contaminationkeep hotfood hotwith chafingdishesWashcuttingboardsafter useDangerzone:40°F–140°FDon’tthaw foodon thecounterWashhands for30secondsDon’t eatrawcookiedoughcook meat andpoultryimmediatelyafter microwavethawingRefrigerateleftoverswithin 2hoursUseseparatecuttingboardsHot foodshot, coldfoods coldCookchickento 165°FCheckexpirationdatesLabelleftoverswith datesTie hairbackwhilecookingUse a foodthermometerSanitizekitchensurfacesRinsefruits andvegetablesDon’treusedirtyspongesCleanas yougoStore rawmeat at thebottom ofthe fridgeAvoiddentedcansMarinate meatand poultry ina covereddish in therefrigerator.

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. Reheat leftovers to 165 °F.
  2. Avoid cross-contamination
  3. keep hot food hot with chafing dishes
  4. Wash cutting boards after use
  5. Danger zone: 40°F–140°F
  6. Don’t thaw food on the counter
  7. Wash hands for 30 seconds
  8. Don’t eat raw cookie dough
  9. cook meat and poultry immediately after microwave thawing
  10. Refrigerate leftovers within 2 hours
  11. Use separate cutting boards
  12. Hot foods hot, cold foods cold
  13. Cook chicken to 165°F
  14. Check expiration dates
  15. Label leftovers with dates
  16. Tie hair back while cooking
  17. Use a food thermometer
  18. Sanitize kitchen surfaces
  19. Rinse fruits and vegetables
  20. Don’t reuse dirty sponges
  21. Clean as you go
  22. Store raw meat at the bottom of the fridge
  23. Avoid dented cans
  24. Marinate meat and poultry in a covered dish in the refrigerator.