improperfoodhandlingFree!Dairy, Eggs,Fish,ShellfishWheat, Soy,Peanuts,Tree nutreadyto eatfoods4hoursrightbeforeservingnotwashingyourhands6hoursgnaw marks,shiny blackdropping,nestsairdrywashhands50-100ppm7seconds41-135degreesF110degreesFthaw in acooler, underrunning water,microwave,cooking20secondsblack pepperdroppings,browncasingsScrape,Wash,Rinse,Sanitizecleanclothing, hairnet, nojewelry, cleannails100degreesFMold/Rot,Water stains,bulging/dentedcans, incorrecttemperaturecover witha bandageand singleuse glove6inchesRight whenfood isreceived &before foodis servedimproperfoodhandlingFree!Dairy, Eggs,Fish,ShellfishWheat, Soy,Peanuts,Tree nutreadyto eatfoods4hoursrightbeforeservingnotwashingyourhands6hoursgnaw marks,shiny blackdropping,nestsairdrywashhands50-100ppm7seconds41-135degreesF110degreesFthaw in acooler, underrunning water,microwave,cooking20secondsblack pepperdroppings,browncasingsScrape,Wash,Rinse,Sanitizecleanclothing, hairnet, nojewelry, cleannails100degreesFMold/Rot,Water stains,bulging/dentedcans, incorrecttemperaturecover witha bandageand singleuse glove6inchesRight whenfood isreceived &before foodis served

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