restrictreheatingpreparationapprovedsupplierthermocouplecoverwoundstimetemperatureindicatorholdingdirtyapronjaundice+/- 3degreesdiarrheareceiving+/- 2degreesplainbandtimetemperatureabusebimetallicthermometersurfaceprobeinfraredthermometercoolingafter 4hoursthermometernorovirusPersonalhygienestoragefoodborneillnessTCSfoodspurchasingbarehandcontacthandcarecrosscontaminationafterusingrestroompersonalcleanlinesshandwashingpenetrationprobehandantiseptic41-135servicepathogensexcludeicepointmethodsorethroat withfevercarrierno nailpolishcalibrationboilingpointmethodsingleuseglovesairprobetheflow offoodimmersionprobe70-125restrictreheatingpreparationapprovedsupplierthermocouplecoverwoundstimetemperatureindicatorholdingdirtyapronjaundice+/- 3degreesdiarrheareceiving+/- 2degreesplainbandtimetemperatureabusebimetallicthermometersurfaceprobeinfraredthermometercoolingafter 4hoursthermometernorovirusPersonalhygienestoragefoodborneillnessTCSfoodspurchasingbarehandcontacthandcarecrosscontaminationafterusingrestroompersonalcleanlinesshandwashingpenetrationprobehandantiseptic41-135servicepathogensexcludeicepointmethodsorethroat withfevercarrierno nailpolishcalibrationboilingpointmethodsingleuseglovesairprobetheflow offoodimmersionprobe70-125

Personal Hygiene - 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. restrict
  2. reheating
  3. preparation
  4. approved supplier
  5. thermocouple
  6. cover wounds
  7. time temperature indicator
  8. holding
  9. dirty apron
  10. jaundice
  11. +/- 3 degrees
  12. diarrhea
  13. receiving
  14. +/- 2 degrees
  15. plain band
  16. time temperature abuse
  17. bimetallic thermometer
  18. surface probe
  19. infrared thermometer
  20. cooling
  21. after 4 hours
  22. thermometer
  23. norovirus
  24. Personal hygiene
  25. storage
  26. food borne illness
  27. TCS foods
  28. purchasing
  29. bare hand contact
  30. hand care
  31. cross contamination
  32. after using restroom
  33. personal cleanliness
  34. handwashing
  35. penetration probe
  36. hand antiseptic
  37. 41-135
  38. service
  39. pathogens
  40. exclude
  41. ice point method
  42. sore throat with fever
  43. carrier
  44. no nail polish
  45. calibration
  46. boiling point method
  47. single use gloves
  48. air probe
  49. the flow of food
  50. immersion probe
  51. 70-125