Cover withbandageand glove orfinger cot7secondsRightbeforeservingScrape,Wash,Rinse,SanitizeAirDryFree!Thaw in cooler,submergeunder water,microwave,part of cooking6inches6hours110degrees50-100ppmWhen foodis receivedand beforeservingTime &TemperatureCleanclothes, HairRestraint, Nojewelry, CleanNailsMold, rot,water stain,bulging/dentedcan, out oftemperatureImproperfoodhandlingby vendorReadyto EatFoodsGnaw marks,shiny/blackdropping,dirt, nestsWashHands20seconds41-135degreesblack pepperdropping,capsule-shapedegg cases(brown orblack)4hoursMilk, Eggs,Fish/Shellfish,Wheat, Soy,Nuts100 degrees(or as hot asyou canhandle)Cover withbandageand glove orfinger cot7secondsRightbeforeservingScrape,Wash,Rinse,SanitizeAirDryFree!Thaw in cooler,submergeunder water,microwave,part of cooking6inches6hours110degrees50-100ppmWhen foodis receivedand beforeservingTime &TemperatureCleanclothes, HairRestraint, Nojewelry, CleanNailsMold, rot,water stain,bulging/dentedcan, out oftemperatureImproperfoodhandlingby vendorReadyto EatFoodsGnaw marks,shiny/blackdropping,dirt, nestsWashHands20seconds41-135degreesblack pepperdropping,capsule-shapedegg cases(brown orblack)4hoursMilk, Eggs,Fish/Shellfish,Wheat, Soy,Nuts100 degrees(or as hot asyou canhandle)

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