6inchesScrape,Wash,Rinse,SanitizenotwashingyourhandsFree!thaw in acooler, underrunning water,microwave,cooking20secondsimproperfoodhandling4hoursblack pepperdroppings,browncasings6hoursgnaw marks,shiny blackdropping,nestsRight whenfood isreceived &before foodis servedrightbeforeserving41-135degreesFcleanclothing, hairnet, nojewelry, cleannailscover witha bandageand singleuse glove7seconds100degreesF50-100ppmairdrywashhandsMold/Rot,Water stains,bulging/dentedcans, incorrecttemperatureDairy, Eggs,Fish,ShellfishWheat, Soy,Peanuts,Tree nut110degreesFreadyto eatfoods6inchesScrape,Wash,Rinse,SanitizenotwashingyourhandsFree!thaw in acooler, underrunning water,microwave,cooking20secondsimproperfoodhandling4hoursblack pepperdroppings,browncasings6hoursgnaw marks,shiny blackdropping,nestsRight whenfood isreceived &before foodis servedrightbeforeserving41-135degreesFcleanclothing, hairnet, nojewelry, cleannailscover witha bandageand singleuse glove7seconds100degreesF50-100ppmairdrywashhandsMold/Rot,Water stains,bulging/dentedcans, incorrecttemperatureDairy, Eggs,Fish,ShellfishWheat, Soy,Peanuts,Tree nut110degreesFreadyto eatfoods

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