6hoursWashHandsThaw in cooler,submergeunder water,microwave,part of cooking100 degrees(or as hot asyou canhandle)RightbeforeservingFree!Mold, rot,water stain,bulging/dentedcan, out oftemperature41-135degrees110degreesGnaw marks,shiny/blackdropping,dirt, nestsAirDry50-100ppmblack pepperdropping,capsule-shapedegg cases(brown orblack)When foodis receivedand beforeserving20seconds7secondsImproperfoodhandlingby vendorReadyto EatFoodsCover withbandageand glove orfinger cotCleanclothes, HairRestraint, Nojewelry, CleanNailsMilk, Eggs,Fish/Shellfish,Wheat, Soy,NutsScrape,Wash,Rinse,Sanitize6inchesTime &Temperature4hours6hoursWashHandsThaw in cooler,submergeunder water,microwave,part of cooking100 degrees(or as hot asyou canhandle)RightbeforeservingFree!Mold, rot,water stain,bulging/dentedcan, out oftemperature41-135degrees110degreesGnaw marks,shiny/blackdropping,dirt, nestsAirDry50-100ppmblack pepperdropping,capsule-shapedegg cases(brown orblack)When foodis receivedand beforeserving20seconds7secondsImproperfoodhandlingby vendorReadyto EatFoodsCover withbandageand glove orfinger cotCleanclothes, HairRestraint, Nojewelry, CleanNailsMilk, Eggs,Fish/Shellfish,Wheat, Soy,NutsScrape,Wash,Rinse,Sanitize6inchesTime &Temperature4hours

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