Free!notwashingyourhands6hours41-135degreesFairdryRight whenfood isreceived &before foodis served50-100ppmDairy, Eggs,Fish,ShellfishWheat, Soy,Peanuts,Tree nutwashhandscleanclothing, hairnet, nojewelry, cleannailsreadyto eatfoods110degreesFrightbeforeserving100degreesF6inchescover witha bandageand singleuse glovegnaw marks,shiny blackdropping,nestsimproperfoodhandling7secondsMold/Rot,Water stains,bulging/dentedcans, incorrecttemperaturethaw in acooler, underrunning water,microwave,cooking20secondsblack pepperdroppings,browncasingsScrape,Wash,Rinse,Sanitize4hoursFree!notwashingyourhands6hours41-135degreesFairdryRight whenfood isreceived &before foodis served50-100ppmDairy, Eggs,Fish,ShellfishWheat, Soy,Peanuts,Tree nutwashhandscleanclothing, hairnet, nojewelry, cleannailsreadyto eatfoods110degreesFrightbeforeserving100degreesF6inchescover witha bandageand singleuse glovegnaw marks,shiny blackdropping,nestsimproperfoodhandling7secondsMold/Rot,Water stains,bulging/dentedcans, incorrecttemperaturethaw in acooler, underrunning water,microwave,cooking20secondsblack pepperdroppings,browncasingsScrape,Wash,Rinse,Sanitize4hours

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