you shouldkeep floorsclean at alltimeshouldyou keepfloorscleanalways washyour handswith soapyhot waterdo u wasyour handsbefore ueata fourcompartment sinkis pre-washing,washing, rinsing,and sanitizingwhat is a 4compartmentsinkno it cancauseillnessshould youcut the samethings on thesamecuttingboardkeeprefrigarator30-40degres whattempatureshould therefrigaratorbe atyes keep hotfood hot andcold foodcoldshould youkeep hotfood hot andcold foodcolda threecompartmentsink is were uwash, rinse,and sanitizingwhat is athreecompartmentsinkyesare yousupposed tocheckpackagingfoodu pick up thebig piecesand sweepthe rest upwhenbreakingglass do usweep allup?thetemperaturethat sea foodneed is 30fwhattemperaturedoes seafood needno ushouldn'tushould uopen a ovenwith adampedoven mitt?u thaw frozenfoods in therefrigerator orin a microwaveovenwere do uthawfrozenfoods?keep allsurfacescleando u keepallsurfacesclean?wear cleanclothes whenu work withfooddo u wearclean clotheswhen u workwith fooduse a sturdystep ladder ifneeded toreach highareasshould youuse a sturdystep ladderblockingtheairwaywhat ischokingthetemperatureof produceis 45fwhats thetemperatureof produceyesyoushouldshouldyou bathedailyyes u washthe cuttingboard afterhandilngfooddo u washcuttingboards afteru cut itemsyes youusedifrenttowelsare u supposedto use separatetowels for dryinghands after utouch diferentfoodsfirstaid kitwhat doyou grabwhen uget hurtwhattemperaturedid dairyand meatthetemperaturewas 40fyesare yousuposed towear tightclothes tocookbakingsodahow do uput out agreasefireyou shouldkeep floorsclean at alltimeshouldyou keepfloorscleanalways washyour handswith soapyhot waterdo u wasyour handsbefore ueata fourcompartment sinkis pre-washing,washing, rinsing,and sanitizingwhat is a 4compartmentsinkno it cancauseillnessshould youcut the samethings on thesamecuttingboardkeeprefrigarator30-40degres whattempatureshould therefrigaratorbe atyes keep hotfood hot andcold foodcoldshould youkeep hotfood hot andcold foodcolda threecompartmentsink is were uwash, rinse,and sanitizingwhat is athreecompartmentsinkyesare yousupposed tocheckpackagingfoodu pick up thebig piecesand sweepthe rest upwhenbreakingglass do usweep allup?thetemperaturethat sea foodneed is 30fwhattemperaturedoes seafood needno ushouldn'tushould uopen a ovenwith adampedoven mitt?u thaw frozenfoods in therefrigerator orin a microwaveovenwere do uthawfrozenfoods?keep allsurfacescleando u keepallsurfacesclean?wear cleanclothes whenu work withfooddo u wearclean clotheswhen u workwith fooduse a sturdystep ladder ifneeded toreach highareasshould youuse a sturdystep ladderblockingtheairwaywhat ischokingthetemperatureof produceis 45fwhats thetemperatureof produceyesyoushouldshouldyou bathedailyyes u washthe cuttingboard afterhandilngfooddo u washcuttingboards afteru cut itemsyes youusedifrenttowelsare u supposedto use separatetowels for dryinghands after utouch diferentfoodsfirstaid kitwhat doyou grabwhen uget hurtwhattemperaturedid dairyand meatthetemperaturewas 40fyesare yousuposed towear tightclothes tocookbakingsodahow do uput out agreasefire

Untitled Bingo - Call List

(Print) Use this randomly generated list as your call list when playing the game. 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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N N
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I I
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N N
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B B
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I I
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O O
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I I
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G G
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G G
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B B
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O O
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B B
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O O
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B B
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G G
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I I
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G G
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O O
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N N
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G G
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B B
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I I
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O O
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N N
  1. N-should you keep floors clean
    N-you should keep floors clean at all time
  2. I-do u was your hands before u eat
    I-always wash your hands with soapy hot water
  3. N-what is a 4 compartment sink
    N-a four compartment sink is pre-washing, washing, rinsing, and sanitizing
  4. B-should you cut the same things on the same cuttingboard
    B-no it can cause illness
  5. I-what tempature should the refrigarator be at
    I-keep refrigarator 30-40 degres
  6. O-should you keep hot food hot and cold food cold
    O-yes keep hot food hot and cold food cold
  7. I-what is a three compartment sink
    I-a three compartment sink is were u wash, rinse, and sanitizing
  8. G-are you supposed to check packaging food
    G-yes
  9. G-when breaking glass do u sweep all up?
    G-u pick up the big pieces and sweep the rest up
  10. B-what temperature does sea food need
    B-the temperature that sea food need is 30f
  11. O-should u open a oven with a damped oven mitt?
    O-no u shouldn't u
  12. B-were do u thaw frozen foods?
    B-u thaw frozen foods in the refrigerator or in a microwave oven
  13. O-do u keep all surfaces clean?
    O-keep all surfaces clean
  14. B-do u wear clean clothes when u work with food
    B-wear clean clothes when u work with food
  15. G-should you use a sturdy step ladder
    G-use a sturdy step ladder if needed to reach high areas
  16. I-what is choking
    I-blocking the airway
  17. G-whats the temperature of produce
    G-the temperature of produce is 45f
  18. O-should you bathe daily
    O-yes you should
  19. N-do u wash cutting boards after u cut items
    N-yes u wash the cutting board after handilng food
  20. G-are u supposed to use separate towels for drying hands after u touch diferent foods
    G- yes you use difrent towels
  21. B-what do you grab when u get hurt
    B-first aid kit
  22. I-the temperature was 40f
    I-what temperature did dairy and meat
  23. O-are you suposed to wear tight clothes to cook
    O-yes
  24. N-how do u put out a grease fire
    N-baking soda