Scrape,Wash,Rinse,SanitizeRightbeforeservingAirDry110degrees41-135degrees7seconds20secondsGnaw marks,shiny/blackdropping,dirt, nestsblack pepperdropping,capsule-shapedegg cases(brown orblack)Thaw in cooler,submergeunder water,microwave,part of cookingReadyto EatFoodsWashHands4hours6hours6inchesFree!Cover withbandageand glove orfinger cotTime &TemperatureMilk, Eggs,Fish/Shellfish,Wheat, Soy,NutsWhen foodis receivedand beforeserving100 degrees(or as hot asyou canhandle)Improperfoodhandlingby vendorCleanclothes, HairRestraint, Nojewelry, CleanNails50-100ppmMold, rot,water stain,bulging/dentedcan, out oftemperatureScrape,Wash,Rinse,SanitizeRightbeforeservingAirDry110degrees41-135degrees7seconds20secondsGnaw marks,shiny/blackdropping,dirt, nestsblack pepperdropping,capsule-shapedegg cases(brown orblack)Thaw in cooler,submergeunder water,microwave,part of cookingReadyto EatFoodsWashHands4hours6hours6inchesFree!Cover withbandageand glove orfinger cotTime &TemperatureMilk, Eggs,Fish/Shellfish,Wheat, Soy,NutsWhen foodis receivedand beforeserving100 degrees(or as hot asyou canhandle)Improperfoodhandlingby vendorCleanclothes, HairRestraint, Nojewelry, CleanNails50-100ppmMold, rot,water stain,bulging/dentedcan, out oftemperature

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. Scrape, Wash, Rinse, Sanitize
  2. Right before serving
  3. Air Dry
  4. 110 degrees
  5. 41-135 degrees
  6. 7 seconds
  7. 20 seconds
  8. Gnaw marks, shiny/black dropping, dirt, nests
  9. black pepper dropping, capsule-shaped egg cases (brown or black)
  10. Thaw in cooler, submerge under water, microwave, part of cooking
  11. Ready to Eat Foods
  12. Wash Hands
  13. 4 hours
  14. 6 hours
  15. 6 inches
  16. Free!
  17. Cover with bandage and glove or finger cot
  18. Time & Temperature
  19. Milk, Eggs, Fish/Shellfish, Wheat, Soy, Nuts
  20. When food is received and before serving
  21. 100 degrees (or as hot as you can handle)
  22. Improper food handling by vendor
  23. Clean clothes, Hair Restraint, No jewelry, Clean Nails
  24. 50-100 ppm
  25. Mold, rot, water stain, bulging/dented can, out of temperature