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

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. If food catches on fire
    spread salt or baking soda
  2. how often should salt and pepper shakers be cleaned?
    every week
  3. how often should coffee machines be washed?
    daily
  4. how is vinegar solution used for cleaning?
    to clean stains of coffee mugs
  5. all food service employees should have what by a medical doctor?
    regular examinations
  6. what is the only acceptable jewlery to wear during work?
    wedding band
  7. what should you do before opening cans?
    wash the top
  8. what should be the temperature for seafood in the refrigerator?
    30 degrees
  9. how do you place a knife when walking with it?
    the knife should be face down
  10. what must you wear to keep your hair out of food and out of your face?
    wear a hair restraint
  11. what should you use to dry your hands?
    disposable towels
  12. what should be the temperature for dairy and meat in the refrigerator?
    40 degrees
  13. in what kind of shape should you have your finger nails?
    finger nails should be clean, well-trimmed, and free of nail polish
  14. what is too small to see without a microscope?
    germs
  15. what should be the temperature for produce in the refrigerator?
    45 degrees
  16. what don't you do during work?
    smoke or chew gum
  17. what temperature is pork cooked at?
    150 degrees
  18. what don't you freeze?
    thawed products
  19. where do you put the thermometer?
    in the center
  20. kitchen temperature?
    30-40 degrees
  21. what should you do to fruits in vegetables before preperation or serving?
    rinse/wash them
  22. food poisoning illness cause by?
    germs produced poison
  23. what don't you wear excessive when working?
    no excessive makeup or perfume
  24. what kind of label do poultry and meat get?
    USDA label