2 to 4hourshair,nails, andjewelry.by leaving itat roomtemperature.it take 4hours totake thegloves off.tacos40 and140Free!2peoplediarrhea,nausea,and fever.you put thethermometerin themiddle.because itcan get thecostumerssick.by taking itout andleaving thechicken inwarm water.physicalhazards, andchemicalhazards.you putready to eatfood on thetop of therefrigerator.melonsby addingraw foodon cookedfood.2 to 4hourshair,nails, andjewelry.by leaving itat roomtemperature.it take 4hours totake thegloves off.tacos40 and140Free!2peoplediarrhea,nausea,and fever.you put thethermometerin themiddle.because itcan get thecostumerssick.by taking itout andleaving thechicken inwarm water.physicalhazards, andchemicalhazards.you putready to eatfood on thetop of therefrigerator.melonsby addingraw foodon cookedfood.

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