50-100ppmMold, rot,water stain,bulging/dentedcan, out oftemperature110degreesCleanclothes, HairRestraint, Nojewelry, CleanNailsGnaw marks,shiny/blackdropping,dirt, nestsTime &TemperatureScrape,Wash,Rinse,SanitizeCover withbandageand glove orfinger cot4hours7secondsImproperfoodhandlingby vendorRightbeforeserving100 degrees(or as hot asyou canhandle)When foodis receivedand beforeserving41-135degrees20secondsblack pepperdropping,capsule-shapedegg cases(brown orblack)WashHandsAirDryMilk, Eggs,Fish/Shellfish,Wheat, Soy,Nuts6hours6inchesFree!Readyto EatFoodsThaw in cooler,submergeunder water,microwave,part of cooking50-100ppmMold, rot,water stain,bulging/dentedcan, out oftemperature110degreesCleanclothes, HairRestraint, Nojewelry, CleanNailsGnaw marks,shiny/blackdropping,dirt, nestsTime &TemperatureScrape,Wash,Rinse,SanitizeCover withbandageand glove orfinger cot4hours7secondsImproperfoodhandlingby vendorRightbeforeserving100 degrees(or as hot asyou canhandle)When foodis receivedand beforeserving41-135degrees20secondsblack pepperdropping,capsule-shapedegg cases(brown orblack)WashHandsAirDryMilk, Eggs,Fish/Shellfish,Wheat, Soy,Nuts6hours6inchesFree!Readyto EatFoodsThaw in cooler,submergeunder water,microwave,part of cooking

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