notwashingyourhandswashhandscleanclothing, hairnet, nojewelry, cleannailsthaw in acooler, underrunning water,microwave,cookingrightbeforeservingairdry4hours100degreesFgnaw marks,shiny blackdropping,nests41-135degreesFMold/Rot,Water stains,bulging/dentedcans, incorrecttemperatureimproperfoodhandling20secondsScrape,Wash,Rinse,SanitizeDairy, Eggs,Fish,ShellfishWheat, Soy,Peanuts,Tree nutreadyto eatfoods6inches110degreesF50-100ppmblack pepperdroppings,browncasingsRight whenfood isreceived &before foodis servedcover witha bandageand singleuse gloveFree!6hours7secondsnotwashingyourhandswashhandscleanclothing, hairnet, nojewelry, cleannailsthaw in acooler, underrunning water,microwave,cookingrightbeforeservingairdry4hours100degreesFgnaw marks,shiny blackdropping,nests41-135degreesFMold/Rot,Water stains,bulging/dentedcans, incorrecttemperatureimproperfoodhandling20secondsScrape,Wash,Rinse,SanitizeDairy, Eggs,Fish,ShellfishWheat, Soy,Peanuts,Tree nutreadyto eatfoods6inches110degreesF50-100ppmblack pepperdroppings,browncasingsRight whenfood isreceived &before foodis servedcover witha bandageand singleuse gloveFree!6hours7seconds

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