(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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What is the danger zone?
do I keep my kitchen surface clean?
FREE
40 °F-140 °F
Should I keep my area clean?
Should I use marinades on raw foods?
Can I reheat cooked foods?
Keep all kitchen surfaces meticulously clean.
More items
Is it better to keep food at safe temperatures?
Store cooked foods carefully.
Reheat cooked foods thoroughly
handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses.
Prevent bacteria from entering food
Should I keep my food hot?
Is it good to choose foods processed?
What is better a cutting board or plate for cutting raw foods?
How should I refrigerate my food?
Refrigerate promptly.
Keep raw meat, poultry, seafood, and eggs away from other foods.
Do I use utensils to prevent bacteria?
Do I buy foods from safe sources?6
What's a danger zone temperature?
Should I cross-contaminate?
Using gloves.
Hazard Analysis and Critical Control Point
Is well handling good for cooking?
Choose foods processed for safety.
165 degrees
keep clean
Keeping cooled food cold.
Should I keep my food cooled.
keep food at safe temperatures, and use safe water and raw materials.
What should I check my food with?
Don't cross-contaminate
How do I store cooked foods?
Destroy bacteria on food, utensils and work surfaces
Is it ok to not eat cooked foods immediately?
Prevent the multiplication of bacteria in food (thawing & temperature)
Do not reuse marinades used on raw foods unless you bring them to a boil first
Use a special cutting board or plate for raw foods only.
Should I use gloves?
How do I prevent bacteria?
checking with a food thermometer.
Buy food from a safe source.
Eat cooked foods immediately.
Is it important to keep meat, poultry, seafood, and eggs away from other foods?
What's the HACCP.
Is it better to prevent bacteria from entering my food?