dailyhow oftenshouldcoffeemachines bewashed?150degreeswhattemperatureis porkcooked at?wear ahairrestraintwhat must youwear to keepyour hair out offood and out ofyour face?finger nailsshould beclean, well-trimmed, andfree of nailpolishin what kindof shapeshould youhave yourfinger nails?germswhat is toosmall to seewithout amicroscope?30-40degreeskitchentemperature?thawedproductswhatdon't youfreeze?30degreeswhat should bethe temperaturefor seafood intherefrigerator?disposabletowelswhat shouldyou use todry yourhands?smokeor chewgumwhat don'tyou doduringwork?everyweekhow oftenshould saltand peppershakers becleaned?USDAlabelwhat kindof label dopoultry andmeat get?the knifeshould beface downhow do youplace a knifewhenwalking withit?weddingbandwhat is the onlyacceptablejewlery to wearduring work?spreadsalt orbakingsodaIf foodcatcheson firewashthe topwhat shouldyou dobeforeopeningcans?40degreeswhat should bethe temperaturefor dairy andmeat in therefrigerator?rinse/washthemwhat should youdo to fruits invegetablesbeforepreperation orserving?45degreeswhat should bethe temperaturefor produce intherefrigerator?to cleanstains ofcoffeemugshow isvinegarsolutionused forcleaning?germsproducedpoisonfoodpoisoningillnesscause by?regularexaminationsall food serviceemployeesshould havewhat by amedical doctor?in thecenterwhere do youput thethermometer?noexcessivemakeup orperfumewhat don'tyou wearexcessivewhenworking?dailyhow oftenshouldcoffeemachines bewashed?150degreeswhattemperatureis porkcooked at?wear ahairrestraintwhat must youwear to keepyour hair out offood and out ofyour face?finger nailsshould beclean, well-trimmed, andfree of nailpolishin what kindof shapeshould youhave yourfinger nails?germswhat is toosmall to seewithout amicroscope?30-40degreeskitchentemperature?thawedproductswhatdon't youfreeze?30degreeswhat should bethe temperaturefor seafood intherefrigerator?disposabletowelswhat shouldyou use todry yourhands?smokeor chewgumwhat don'tyou doduringwork?everyweekhow oftenshould saltand peppershakers becleaned?USDAlabelwhat kindof label dopoultry andmeat get?the knifeshould beface downhow do youplace a knifewhenwalking withit?weddingbandwhat is the onlyacceptablejewlery to wearduring work?spreadsalt orbakingsodaIf foodcatcheson firewashthe topwhat shouldyou dobeforeopeningcans?40degreeswhat should bethe temperaturefor dairy andmeat in therefrigerator?rinse/washthemwhat should youdo to fruits invegetablesbeforepreperation orserving?45degreeswhat should bethe temperaturefor produce intherefrigerator?to cleanstains ofcoffeemugshow isvinegarsolutionused forcleaning?germsproducedpoisonfoodpoisoningillnesscause by?regularexaminationsall food serviceemployeesshould havewhat by amedical doctor?in thecenterwhere do youput thethermometer?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. how often should coffee machines be washed?
    daily
  2. what temperature is pork cooked at?
    150 degrees
  3. what must you wear to keep your hair out of food and out of your face?
    wear a hair restraint
  4. in what kind of shape should you have your finger nails?
    finger nails should be clean, well-trimmed, and free of nail polish
  5. what is too small to see without a microscope?
    germs
  6. kitchen temperature?
    30-40 degrees
  7. what don't you freeze?
    thawed products
  8. what should be the temperature for seafood in the refrigerator?
    30 degrees
  9. what should you use to dry your hands?
    disposable towels
  10. what don't you do during work?
    smoke or chew gum
  11. how often should salt and pepper shakers be cleaned?
    every week
  12. what kind of label do poultry and meat get?
    USDA label
  13. how do you place a knife when walking with it?
    the knife should be face down
  14. what is the only acceptable jewlery to wear during work?
    wedding band
  15. If food catches on fire
    spread salt or baking soda
  16. what should you do before opening cans?
    wash the top
  17. what should be the temperature for dairy and meat in the refrigerator?
    40 degrees
  18. what should you do to fruits in vegetables before preperation or serving?
    rinse/wash them
  19. what should be the temperature for produce in the refrigerator?
    45 degrees
  20. how is vinegar solution used for cleaning?
    to clean stains of coffee mugs
  21. food poisoning illness cause by?
    germs produced poison
  22. all food service employees should have what by a medical doctor?
    regular examinations
  23. where do you put the thermometer?
    in the center
  24. what don't you wear excessive when working?
    no excessive makeup or perfume