Thaw in cooler,submergeunder water,microwave,part of cookingCleanclothes, HairRestraint, Nojewelry, CleanNailsblack pepperdropping,capsule-shapedegg cases(brown orblack)4hoursFree!Scrape,Wash,Rinse,Sanitize100 degrees(or as hot asyou canhandle)Rightbeforeserving50-100ppm41-135degreesGnaw marks,shiny/blackdropping,dirt, nests110degrees7secondsCover withbandageand glove orfinger cot6hoursMold, rot,water stain,bulging/dentedcan, out oftemperatureMilk, Eggs,Fish/Shellfish,Wheat, Soy,Nuts20seconds6inchesWhen foodis receivedand beforeservingImproperfoodhandlingby vendorTime &TemperatureReadyto EatFoodsAirDryWashHandsThaw in cooler,submergeunder water,microwave,part of cookingCleanclothes, HairRestraint, Nojewelry, CleanNailsblack pepperdropping,capsule-shapedegg cases(brown orblack)4hoursFree!Scrape,Wash,Rinse,Sanitize100 degrees(or as hot asyou canhandle)Rightbeforeserving50-100ppm41-135degreesGnaw marks,shiny/blackdropping,dirt, nests110degrees7secondsCover withbandageand glove orfinger cot6hoursMold, rot,water stain,bulging/dentedcan, out oftemperatureMilk, Eggs,Fish/Shellfish,Wheat, Soy,Nuts20seconds6inchesWhen foodis receivedand beforeservingImproperfoodhandlingby vendorTime &TemperatureReadyto EatFoodsAirDryWashHands

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
  1. Thaw in cooler, submerge under water, microwave, part of cooking
  2. Clean clothes, Hair Restraint, No jewelry, Clean Nails
  3. black pepper dropping, capsule-shaped egg cases (brown or black)
  4. 4 hours
  5. Free!
  6. Scrape, Wash, Rinse, Sanitize
  7. 100 degrees (or as hot as you can handle)
  8. Right before serving
  9. 50-100 ppm
  10. 41-135 degrees
  11. Gnaw marks, shiny/black dropping, dirt, nests
  12. 110 degrees
  13. 7 seconds
  14. Cover with bandage and glove or finger cot
  15. 6 hours
  16. Mold, rot, water stain, bulging/dented can, out of temperature
  17. Milk, Eggs, Fish/Shellfish, Wheat, Soy, Nuts
  18. 20 seconds
  19. 6 inches
  20. When food is received and before serving
  21. Improper food handling by vendor
  22. Time & Temperature
  23. Ready to Eat Foods
  24. Air Dry
  25. Wash Hands