tacos2 to 4hoursmelonshair,nails, andjewelry.by addingraw foodon cookedfood.by leaving itat roomtemperature.2people40 and140because itcan get thecostumerssick.by taking itout andleaving thechicken inwarm water.Free!physicalhazards, andchemicalhazards.you put thethermometerin themiddle.diarrhea,nausea,and fever.it take 4hours totake thegloves off.you putready to eatfood on thetop of therefrigerator.tacos2 to 4hoursmelonshair,nails, andjewelry.by addingraw foodon cookedfood.by leaving itat roomtemperature.2people40 and140because itcan get thecostumerssick.by taking itout andleaving thechicken inwarm water.Free!physicalhazards, andchemicalhazards.you put thethermometerin themiddle.diarrhea,nausea,and fever.it take 4hours totake thegloves off.you putready to eatfood on thetop of therefrigerator.

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. tacos
  2. 2 to 4 hours
  3. melons
  4. hair, nails, and jewelry.
  5. by adding raw food on cooked food.
  6. by leaving it at room temperature.
  7. 2 people
  8. 40 and 140
  9. because it can get the costumers sick.
  10. by taking it out and leaving the chicken in warm water.
  11. Free!
  12. physical hazards, and chemical hazards.
  13. you put the thermometer in the middle.
  14. diarrhea,nausea, and fever.
  15. it take 4 hours to take the gloves off.
  16. you put ready to eat food on the top of the refrigerator.