a fourcompartment sinkis pre-washing,washing, rinsing,and sanitizingwhat is a 4compartmentsinkno it cancauseillnessshould youcut the samethings on thesamecuttingboardthetemperaturethat sea foodneed is 30fwhattemperaturedoes seafood needthetemperatureof produceis 45fwhats thetemperatureof produceyesyoushouldshouldyou bathedailyyes youusedifrenttowelsare u supposedto use separatetowels for dryinghands after utouch diferentfoodsu pick up thebig piecesand sweepthe rest upwhenbreakingglass do usweep allup?use a sturdystep ladder ifneeded toreach highareasshould youuse a sturdystep ladderyesare yousupposed tocheckpackagingfoodyes keep hotfood hot andcold foodcoldshould youkeep hotfood hot andcold foodcoldyou shouldkeep floorsclean at alltimeshouldyou keepfloorscleanblockingtheairwaywhat ischokingkeeprefrigarator30-40degres whattempatureshould therefrigaratorbe atbakingsodahow do uput out agreasefireu thaw frozenfoods in therefrigerator orin a microwaveovenwere do uthawfrozenfoods?whattemperaturedid dairyand meatthetemperaturewas 40fwear cleanclothes whenu work withfooddo u wearclean clotheswhen u workwith foodyes u washthe cuttingboard afterhandilngfooddo u washcuttingboards afteru cut itemskeep allsurfacescleando u keepallsurfacesclean?firstaid kitwhat doyou grabwhen uget hurtyesare yousuposed towear tightclothes tocookalways washyour handswith soapyhot waterdo u wasyour handsbefore ueata threecompartmentsink is were uwash, rinse,and sanitizingwhat is athreecompartmentsinkno ushouldn'tushould uopen a ovenwith adampedoven mitt?a fourcompartment sinkis pre-washing,washing, rinsing,and sanitizingwhat is a 4compartmentsinkno it cancauseillnessshould youcut the samethings on thesamecuttingboardthetemperaturethat sea foodneed is 30fwhattemperaturedoes seafood needthetemperatureof produceis 45fwhats thetemperatureof produceyesyoushouldshouldyou bathedailyyes youusedifrenttowelsare u supposedto use separatetowels for dryinghands after utouch diferentfoodsu pick up thebig piecesand sweepthe rest upwhenbreakingglass do usweep allup?use a sturdystep ladder ifneeded toreach highareasshould youuse a sturdystep ladderyesare yousupposed tocheckpackagingfoodyes keep hotfood hot andcold foodcoldshould youkeep hotfood hot andcold foodcoldyou shouldkeep floorsclean at alltimeshouldyou keepfloorscleanblockingtheairwaywhat ischokingkeeprefrigarator30-40degres whattempatureshould therefrigaratorbe atbakingsodahow do uput out agreasefireu thaw frozenfoods in therefrigerator orin a microwaveovenwere do uthawfrozenfoods?whattemperaturedid dairyand meatthetemperaturewas 40fwear cleanclothes whenu work withfooddo u wearclean clotheswhen u workwith foodyes u washthe cuttingboard afterhandilngfooddo u washcuttingboards afteru cut itemskeep allsurfacescleando u keepallsurfacesclean?firstaid kitwhat doyou grabwhen uget hurtyesare yousuposed towear tightclothes tocookalways washyour handswith soapyhot waterdo u wasyour handsbefore ueata threecompartmentsink is were uwash, rinse,and sanitizingwhat is athreecompartmentsinkno ushouldn'tushould uopen a ovenwith adampedoven mitt?

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.


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