by taking itout andleaving thechicken inwarm water.Free!by leaving itat roomtemperature.you put thethermometerin themiddle.it take 4hours totake thegloves off.you putready to eatfood on thetop of therefrigerator.because itcan get thecostumerssick.hair,nails, andjewelry.tacos2peopleby addingraw foodon cookedfood.physicalhazards, andchemicalhazards.melons40 and1402 to 4hoursdiarrhea,nausea,and fever.by taking itout andleaving thechicken inwarm water.Free!by leaving itat roomtemperature.you put thethermometerin themiddle.it take 4hours totake thegloves off.you putready to eatfood on thetop of therefrigerator.because itcan get thecostumerssick.hair,nails, andjewelry.tacos2peopleby addingraw foodon cookedfood.physicalhazards, andchemicalhazards.melons40 and1402 to 4hoursdiarrhea,nausea,and fever.

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
  1. by taking it out and leaving the chicken in warm water.
  2. Free!
  3. by leaving it at room temperature.
  4. you put the thermometer in the middle.
  5. it take 4 hours to take the gloves off.
  6. you put ready to eat food on the top of the refrigerator.
  7. because it can get the costumers sick.
  8. hair, nails, and jewelry.
  9. tacos
  10. 2 people
  11. by adding raw food on cooked food.
  12. physical hazards, and chemical hazards.
  13. melons
  14. 40 and 140
  15. 2 to 4 hours
  16. diarrhea,nausea, and fever.