When foodis receivedand beforeservingFree!Thaw in cooler,submergeunder water,microwave,part of cookingGnaw marks,shiny/blackdropping,dirt, nestsReadyto EatFoods41-135degreesCleanclothes, HairRestraint, Nojewelry, CleanNailsMold, rot,water stain,bulging/dentedcan, out oftemperatureblack pepperdropping,capsule-shapedegg cases(brown orblack)Scrape,Wash,Rinse,Sanitize4hoursAirDry6hoursRightbeforeserving50-100ppm20secondsWashHandsImproperfoodhandlingby vendorCover withbandageand glove orfinger cot7seconds110degrees100 degrees(or as hot asyou canhandle)6inchesMilk, Eggs,Fish/Shellfish,Wheat, Soy,NutsTime &TemperatureWhen foodis receivedand beforeservingFree!Thaw in cooler,submergeunder water,microwave,part of cookingGnaw marks,shiny/blackdropping,dirt, nestsReadyto EatFoods41-135degreesCleanclothes, HairRestraint, Nojewelry, CleanNailsMold, rot,water stain,bulging/dentedcan, out oftemperatureblack pepperdropping,capsule-shapedegg cases(brown orblack)Scrape,Wash,Rinse,Sanitize4hoursAirDry6hoursRightbeforeserving50-100ppm20secondsWashHandsImproperfoodhandlingby vendorCover withbandageand glove orfinger cot7seconds110degrees100 degrees(or as hot asyou canhandle)6inchesMilk, Eggs,Fish/Shellfish,Wheat, Soy,NutsTime &Temperature

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