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


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