50-100ppmcover witha bandageand singleuse glove110degreesF41-135degreesFDairy, Eggs,Fish,ShellfishWheat, Soy,Peanuts,Tree nutthaw in acooler, underrunning water,microwave,cookingwashhands6inches7secondsrightbeforeservinggnaw marks,shiny blackdropping,nestsScrape,Wash,Rinse,Sanitizeblack pepperdroppings,browncasingsnotwashingyourhands100degreesFimproperfoodhandlingFree!Mold/Rot,Water stains,bulging/dentedcans, incorrecttemperatureairdryreadyto eatfoods4hourscleanclothing, hairnet, nojewelry, cleannails20secondsRight whenfood isreceived &before foodis served6hours50-100ppmcover witha bandageand singleuse glove110degreesF41-135degreesFDairy, Eggs,Fish,ShellfishWheat, Soy,Peanuts,Tree nutthaw in acooler, underrunning water,microwave,cookingwashhands6inches7secondsrightbeforeservinggnaw marks,shiny blackdropping,nestsScrape,Wash,Rinse,Sanitizeblack pepperdroppings,browncasingsnotwashingyourhands100degreesFimproperfoodhandlingFree!Mold/Rot,Water stains,bulging/dentedcans, incorrecttemperatureairdryreadyto eatfoods4hourscleanclothing, hairnet, nojewelry, cleannails20secondsRight whenfood isreceived &before foodis served6hours

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
25
  1. 50-100 ppm
  2. cover with a bandage and single use glove
  3. 110 degrees F
  4. 41-135 degrees F
  5. Dairy, Eggs, Fish,Shellfish Wheat, Soy, Peanuts, Tree nut
  6. thaw in a cooler, under running water, microwave, cooking
  7. wash hands
  8. 6 inches
  9. 7 seconds
  10. right before serving
  11. gnaw marks, shiny black dropping, nests
  12. Scrape, Wash, Rinse, Sanitize
  13. black pepper droppings, brown casings
  14. not washing your hands
  15. 100 degrees F
  16. improper food handling
  17. Free!
  18. Mold/Rot, Water stains, bulging/dented cans, incorrect temperature
  19. air dry
  20. ready to eat foods
  21. 4 hours
  22. clean clothing, hair net, no jewelry, clean nails
  23. 20 seconds
  24. Right when food is received & before food is served
  25. 6 hours