gnaw marks,shiny blackdropping,nestsrightbeforeservingnotwashingyourhandsFree!cover witha bandageand singleuse glove6hoursDairy, Eggs,Fish,ShellfishWheat, Soy,Peanuts,Tree nutthaw in acooler, underrunning water,microwave,cookingRight whenfood isreceived &before foodis served110degreesF20secondsScrape,Wash,Rinse,Sanitize4hours50-100ppmwashhands7secondsblack pepperdroppings,browncasingsMold/Rot,Water stains,bulging/dentedcans, incorrecttemperatureimproperfoodhandling41-135degreesFcleanclothing, hairnet, nojewelry, cleannailsairdryreadyto eatfoods6inches100degreesFgnaw marks,shiny blackdropping,nestsrightbeforeservingnotwashingyourhandsFree!cover witha bandageand singleuse glove6hoursDairy, Eggs,Fish,ShellfishWheat, Soy,Peanuts,Tree nutthaw in acooler, underrunning water,microwave,cookingRight whenfood isreceived &before foodis served110degreesF20secondsScrape,Wash,Rinse,Sanitize4hours50-100ppmwashhands7secondsblack pepperdroppings,browncasingsMold/Rot,Water stains,bulging/dentedcans, incorrecttemperatureimproperfoodhandling41-135degreesFcleanclothing, hairnet, nojewelry, cleannailsairdryreadyto eatfoods6inches100degreesF

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