Every4HoursWashHandsFDA135°orhigher165°Ffor 15SecondsChangeGlovesAnUnsafePractice41°orlowerElderlyPreschool-AgeChildrenCompromisedImmune PeopleIce-WaterBathVomitingJaundiceSore Throatwith FeverDiarrheaCrossContaminationBareHandsAirDriedProteinFoodWaterWarmTemperatureCalibrationTemperatureDangerZoneSanitizeAt RoomTemperature41°FCleaned&SanitizedProperHandWashingTCSFoodsThickestPart ofFoodEvery4HoursWashHandsFDA135°orhigher165°Ffor 15SecondsChangeGlovesAnUnsafePractice41°orlowerElderlyPreschool-AgeChildrenCompromisedImmune PeopleIce-WaterBathVomitingJaundiceSore Throatwith FeverDiarrheaCrossContaminationBareHandsAirDriedProteinFoodWaterWarmTemperatureCalibrationTemperatureDangerZoneSanitizeAt RoomTemperature41°FCleaned&SanitizedProperHandWashingTCSFoodsThickestPart ofFood

Food Safety - 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. Every 4 Hours
  2. Wash Hands
  3. FDA
  4. 135° or higher
  5. 165°F for 15 Seconds
  6. Change Gloves
  7. An Unsafe Practice
  8. 41° or lower
  9. Elderly Preschool-Age Children Compromised Immune People
  10. Ice-Water Bath
  11. Vomiting Jaundice Sore Throat with Fever Diarrhea
  12. Cross Contamination
  13. Bare Hands
  14. Air Dried
  15. Protein
  16. Food Water Warm Temperature
  17. Calibration
  18. Temperature Danger Zone
  19. Sanitize
  20. At Room Temperature
  21. 41°F
  22. Cleaned & Sanitized
  23. Proper Hand Washing
  24. TCS Foods
  25. Thickest Part of Food