pork sausage 155 themometer leftover spaghetti 165 food allergen soy hepatitis A samonella fish 145 food allergen milk food allergies chicken 165 shigella norovirus clean food allergen tree nuts variance reheat in microwave 165 biological contaminants critical control point 41-135 temperature danger zone concentration 2-4 Rule sanitize beef steak 145 mozzarella sticks 135 personal hygiene Eggs hot held for service 155 HACCP stuffed flounder 165 cross contamination baked turkey 165 physical contaminants pork chop 145 pork roast 145 chemical contaminants food allergen fish eggs for immediate service 145 E. coli pork sausage 155 themometer leftover spaghetti 165 food allergen soy hepatitis A samonella fish 145 food allergen milk food allergies chicken 165 shigella norovirus clean food allergen tree nuts variance reheat in microwave 165 biological contaminants critical control point 41-135 temperature danger zone concentration 2-4 Rule sanitize beef steak 145 mozzarella sticks 135 personal hygiene Eggs hot held for service 155 HACCP stuffed flounder 165 cross contamination baked turkey 165 physical contaminants pork chop 145 pork roast 145 chemical contaminants food allergen fish eggs for immediate service 145 E. coli
(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.
pork sausage 155
themometer
leftover spaghetti 165
food allergen soy
hepatitis A
samonella
fish
145
food allergen milk
food allergies
chicken
165
shigella
norovirus
clean
food allergen tree nuts
variance
reheat in microwave 165
biological contaminants
critical control point
41-135 temperature danger zone
concentration
2-4 Rule
sanitize
beef steak 145
mozzarella sticks
135
personal hygiene
Eggs hot held for service
155
HACCP
stuffed flounder 165
cross contamination
baked turkey
165
physical contaminants
pork chop 145
pork roast 145
chemical contaminants
food allergen fish
eggs for immediate service
145
E. coli