Cleanas yougoRefrigerateleftoverswithin 2hoursWashhands for30secondskeep hotfood hotwith chafingdishesAvoid cross-contaminationStore rawmeat at thebottom ofthe fridgeUseseparatecuttingboardsLabelleftoverswith datesWashcuttingboardsafter useDon’t eatrawcookiedoughReheatleftoversto 165 °F.Hot foodshot, coldfoods coldAvoiddentedcanscook meat andpoultryimmediatelyafter microwavethawingMarinate meatand poultry ina covereddish in therefrigerator.Dangerzone:40°F–140°FUse a foodthermometerCheckexpirationdatesCookchickento 165°FSanitizekitchensurfacesDon’tthaw foodon thecounterTie hairbackwhilecooking Don’treusedirtyspongesRinsefruits andvegetablesCleanas yougoRefrigerateleftoverswithin 2hoursWashhands for30secondskeep hotfood hotwith chafingdishesAvoid cross-contaminationStore rawmeat at thebottom ofthe fridgeUseseparatecuttingboardsLabelleftoverswith datesWashcuttingboardsafter useDon’t eatrawcookiedoughReheatleftoversto 165 °F.Hot foodshot, coldfoods coldAvoiddentedcanscook meat andpoultryimmediatelyafter microwavethawingMarinate meatand poultry ina covereddish in therefrigerator.Dangerzone:40°F–140°FUse a foodthermometerCheckexpirationdatesCookchickento 165°FSanitizekitchensurfacesDon’tthaw foodon thecounterTie hairbackwhilecookingDon’treusedirtyspongesRinsefruits andvegetables

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