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

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