hair,nails, andjewelry.by taking itout andleaving thechicken inwarm water.physicalhazards, andchemicalhazards.by addingraw foodon cookedfood.diarrhea,nausea,and fever.tacos2peopleby leaving itat roomtemperature.40 and140you put thethermometerin themiddle.because itcan get thecostumerssick.Free!you putready to eatfood on thetop of therefrigerator.it take 4hours totake thegloves off.2 to 4hoursmelonshair,nails, andjewelry.by taking itout andleaving thechicken inwarm water.physicalhazards, andchemicalhazards.by addingraw foodon cookedfood.diarrhea,nausea,and fever.tacos2peopleby leaving itat roomtemperature.40 and140you put thethermometerin themiddle.because itcan get thecostumerssick.Free!you putready to eatfood on thetop of therefrigerator.it take 4hours totake thegloves off.2 to 4hoursmelons

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