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

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