USDAlabelwhat kindof label dopoultry andmeat get?wear ahairrestraintwhat must youwear to keepyour hair out offood and out ofyour face?30degreeswhat should bethe temperaturefor seafood intherefrigerator?washthe topwhat shouldyou dobeforeopeningcans?thawedproductswhatdon't youfreeze?disposabletowelswhat shouldyou use todry yourhands?germswhat is toosmall to seewithout amicroscope?germsproducedpoisonfoodpoisoningillnesscause by?to cleanstains ofcoffeemugshow isvinegarsolutionused forcleaning?rinse/washthemwhat should youdo to fruits invegetablesbeforepreperation orserving?150degreeswhattemperatureis porkcooked at?spreadsalt orbakingsodaIf foodcatcheson fireeveryweekhow oftenshould saltand peppershakers becleaned?the knifeshould beface downhow do youplace a knifewhenwalking withit?smokeor chewgumwhat don'tyou doduringwork?30-40degreeskitchentemperature?45degreeswhat should bethe temperaturefor produce intherefrigerator?in thecenterwhere do youput thethermometer?finger nailsshould beclean, well-trimmed, andfree of nailpolishin what kindof shapeshould youhave yourfinger nails?weddingbandwhat is the onlyacceptablejewlery to wearduring work?dailyhow oftenshouldcoffeemachines bewashed?regularexaminationsall food serviceemployeesshould havewhat by amedical doctor?40degreeswhat should bethe temperaturefor dairy andmeat in therefrigerator?noexcessivemakeup orperfumewhat don'tyou wearexcessivewhenworking?USDAlabelwhat kindof label dopoultry andmeat get?wear ahairrestraintwhat must youwear to keepyour hair out offood and out ofyour face?30degreeswhat should bethe temperaturefor seafood intherefrigerator?washthe topwhat shouldyou dobeforeopeningcans?thawedproductswhatdon't youfreeze?disposabletowelswhat shouldyou use todry yourhands?germswhat is toosmall to seewithout amicroscope?germsproducedpoisonfoodpoisoningillnesscause by?to cleanstains ofcoffeemugshow isvinegarsolutionused forcleaning?rinse/washthemwhat should youdo to fruits invegetablesbeforepreperation orserving?150degreeswhattemperatureis porkcooked at?spreadsalt orbakingsodaIf foodcatcheson fireeveryweekhow oftenshould saltand peppershakers becleaned?the knifeshould beface downhow do youplace a knifewhenwalking withit?smokeor chewgumwhat don'tyou doduringwork?30-40degreeskitchentemperature?45degreeswhat should bethe temperaturefor produce intherefrigerator?in thecenterwhere do youput thethermometer?finger nailsshould beclean, well-trimmed, andfree of nailpolishin what kindof shapeshould youhave yourfinger nails?weddingbandwhat is the onlyacceptablejewlery to wearduring work?dailyhow oftenshouldcoffeemachines bewashed?regularexaminationsall food serviceemployeesshould havewhat by amedical doctor?40degreeswhat should bethe temperaturefor dairy andmeat in therefrigerator?noexcessivemakeup orperfumewhat don'tyou wearexcessivewhenworking?

Food safty - 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. what kind of label do poultry and meat get?
    USDA label
  2. what must you wear to keep your hair out of food and out of your face?
    wear a hair restraint
  3. what should be the temperature for seafood in the refrigerator?
    30 degrees
  4. what should you do before opening cans?
    wash the top
  5. what don't you freeze?
    thawed products
  6. what should you use to dry your hands?
    disposable towels
  7. what is too small to see without a microscope?
    germs
  8. food poisoning illness cause by?
    germs produced poison
  9. how is vinegar solution used for cleaning?
    to clean stains of coffee mugs
  10. what should you do to fruits in vegetables before preperation or serving?
    rinse/wash them
  11. what temperature is pork cooked at?
    150 degrees
  12. If food catches on fire
    spread salt or baking soda
  13. how often should salt and pepper shakers be cleaned?
    every week
  14. how do you place a knife when walking with it?
    the knife should be face down
  15. what don't you do during work?
    smoke or chew gum
  16. kitchen temperature?
    30-40 degrees
  17. what should be the temperature for produce in the refrigerator?
    45 degrees
  18. where do you put the thermometer?
    in the center
  19. in what kind of shape should you have your finger nails?
    finger nails should be clean, well-trimmed, and free of nail polish
  20. what is the only acceptable jewlery to wear during work?
    wedding band
  21. how often should coffee machines be washed?
    daily
  22. all food service employees should have what by a medical doctor?
    regular examinations
  23. what should be the temperature for dairy and meat in the refrigerator?
    40 degrees
  24. what don't you wear excessive when working?
    no excessive makeup or perfume