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

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