Time &TemperatureThaw in cooler,submergeunder water,microwave,part of cookingWhen foodis receivedand beforeservingReadyto EatFoods41-135degrees50-100ppmCleanclothes, HairRestraint, Nojewelry, CleanNails6inchesMilk, Eggs,Fish/Shellfish,Wheat, Soy,NutsCover withbandageand glove orfinger cotMold, rot,water stain,bulging/dentedcan, out oftemperatureFree!6hoursblack pepperdropping,capsule-shapedegg cases(brown orblack)WashHandsScrape,Wash,Rinse,Sanitize100 degrees(or as hot asyou canhandle)7secondsAirDryGnaw marks,shiny/blackdropping,dirt, nests4hours20seconds110degreesImproperfoodhandlingby vendorRightbeforeservingTime &TemperatureThaw in cooler,submergeunder water,microwave,part of cookingWhen foodis receivedand beforeservingReadyto EatFoods41-135degrees50-100ppmCleanclothes, HairRestraint, Nojewelry, CleanNails6inchesMilk, Eggs,Fish/Shellfish,Wheat, Soy,NutsCover withbandageand glove orfinger cotMold, rot,water stain,bulging/dentedcan, out oftemperatureFree!6hoursblack pepperdropping,capsule-shapedegg cases(brown orblack)WashHandsScrape,Wash,Rinse,Sanitize100 degrees(or as hot asyou canhandle)7secondsAirDryGnaw marks,shiny/blackdropping,dirt, nests4hours20seconds110degreesImproperfoodhandlingby vendorRightbeforeserving

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