readyto eatfoodsnotwashingyourhandsthaw in acooler, underrunning water,microwave,cookingcleanclothing, hairnet, nojewelry, cleannailsDairy, Eggs,Fish,ShellfishWheat, Soy,Peanuts,Tree nutScrape,Wash,Rinse,SanitizeFree!washhands6hoursimproperfoodhandlingRight whenfood isreceived &before foodis servedblack pepperdroppings,browncasings100degreesF50-100ppm20seconds4hours7secondsMold/Rot,Water stains,bulging/dentedcans, incorrecttemperature110degreesFrightbeforeservingairdry6inchescover witha bandageand singleuse glovegnaw marks,shiny blackdropping,nests41-135degreesFreadyto eatfoodsnotwashingyourhandsthaw in acooler, underrunning water,microwave,cookingcleanclothing, hairnet, nojewelry, cleannailsDairy, Eggs,Fish,ShellfishWheat, Soy,Peanuts,Tree nutScrape,Wash,Rinse,SanitizeFree!washhands6hoursimproperfoodhandlingRight whenfood isreceived &before foodis servedblack pepperdroppings,browncasings100degreesF50-100ppm20seconds4hours7secondsMold/Rot,Water stains,bulging/dentedcans, incorrecttemperature110degreesFrightbeforeservingairdry6inchescover witha bandageand singleuse glovegnaw marks,shiny blackdropping,nests41-135degreesF

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. ready to eat foods
  2. not washing your hands
  3. thaw in a cooler, under running water, microwave, cooking
  4. clean clothing, hair net, no jewelry, clean nails
  5. Dairy, Eggs, Fish,Shellfish Wheat, Soy, Peanuts, Tree nut
  6. Scrape, Wash, Rinse, Sanitize
  7. Free!
  8. wash hands
  9. 6 hours
  10. improper food handling
  11. Right when food is received & before food is served
  12. black pepper droppings, brown casings
  13. 100 degrees F
  14. 50-100 ppm
  15. 20 seconds
  16. 4 hours
  17. 7 seconds
  18. Mold/Rot, Water stains, bulging/dented cans, incorrect temperature
  19. 110 degrees F
  20. right before serving
  21. air dry
  22. 6 inches
  23. cover with a bandage and single use glove
  24. gnaw marks, shiny black dropping, nests
  25. 41-135 degrees F