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

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