non-perishablefoodnaturaltoxinhigh riskgroups forfoodborneillness preventingcutssalmonella185degrees4daysbotulism40degrees 165degreespreventingfiresfullboil3daysbakingsodapreventingchemicalpoisoningcross-contamination2hoursThe 4steps tofoodsafety preventingfallsDangerZone32degrees the 4steps tosanitation bakingpowderpreventingelectricshock Servecold foodscold perishablefoodhepatitisAServehot foodshot0degreesnon-perishablefoodnaturaltoxinhigh riskgroups forfoodborneillness preventingcutssalmonella185degrees4daysbotulism40degrees 165degreespreventingfiresfullboil3daysbakingsodapreventingchemicalpoisoningcross-contamination2hoursThe 4steps tofoodsafety preventingfallsDangerZone32degrees the 4steps tosanitation bakingpowderpreventingelectricshock Servecold foodscold perishablefoodhepatitisAServehot foodshot0degrees

Untitled Bingo - 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. non-perishable food
  2. natural toxin
  3. high risk groups for foodborne illness
  4. preventing cuts
  5. salmonella
  6. 185 degrees
  7. 4 days
  8. botulism
  9. 40 degrees
  10. 165 degrees
  11. preventing fires
  12. full boil
  13. 3 days
  14. baking soda
  15. preventing chemical poisoning
  16. cross-contamination
  17. 2 hours
  18. The 4 steps to food safety
  19. preventing falls
  20. Danger Zone
  21. 32 degrees
  22. the 4 steps to sanitation
  23. baking powder
  24. preventing electric shock
  25. Serve cold foods cold
  26. perishable food
  27. hepatitis A
  28. Serve hot foods hot
  29. 0 degrees