physicalhazards, andchemicalhazards.diarrhea,nausea,and fever.Free!by leaving itat roomtemperature.tacosyou put thethermometerin themiddle.2 to 4hourshair,nails, andjewelry.by taking itout andleaving thechicken inwarm water.you putready to eatfood on thetop of therefrigerator.melons2people40 and140by addingraw foodon cookedfood.because itcan get thecostumerssick.it take 4hours totake thegloves off.physicalhazards, andchemicalhazards.diarrhea,nausea,and fever.Free!by leaving itat roomtemperature.tacosyou put thethermometerin themiddle.2 to 4hourshair,nails, andjewelry.by taking itout andleaving thechicken inwarm water.you putready to eatfood on thetop of therefrigerator.melons2people40 and140by addingraw foodon cookedfood.because itcan get thecostumerssick.it take 4hours totake thegloves off.

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