100 Degrees Salmonella 135 degrees Variance Consumer Advisory Acidity Danger Zone Active Managerial Control 165 degrees Soy High Risk Exclude Conduct Hazard Analysis Ice Point 110 degrees FDA Two Hours Curing Foods 135 degrees 120 Degrees Restrict NSF 145 degrees Four Hours plastic FIFO Pasteurizing juice on site CDC Food Safety Management Dimple Wheat Corrective Action ice water bath 155 degrees 180 degrees 171 degrees stainless steel Salmonella typhi Infrared Six Hours ROP Six 100 Degrees Salmonella 135 degrees Variance Consumer Advisory Acidity Danger Zone Active Managerial Control 165 degrees Soy High Risk Exclude Conduct Hazard Analysis Ice Point 110 degrees FDA Two Hours Curing Foods 135 degrees 120 Degrees Restrict NSF 145 degrees Four Hours plastic FIFO Pasteurizing juice on site CDC Food Safety Management Dimple Wheat Corrective Action ice water bath 155 degrees 180 degrees 171 degrees stainless steel Salmonella typhi Infrared Six Hours ROP Six
(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.
100 Degrees
Salmonella
135 degrees
Variance
Consumer Advisory
Acidity Danger Zone
Active Managerial Control
165 degrees
Soy
High Risk
Exclude
Conduct Hazard Analysis
Ice Point
110 degrees
FDA
Two Hours
Curing Foods
135 degrees
120 Degrees
Restrict
NSF
145 degrees
Four Hours
plastic
FIFO
Pasteurizing juice on site
CDC
Food Safety Management
Dimple
Wheat
Corrective Action
ice water bath
155 degrees
180 degrees
171 degrees
stainless steel
Salmonella typhi
Infrared
Six Hours
ROP
Six