2 to 4hours2peoplephysicalhazards, andchemicalhazards.because itcan get thecostumerssick.you putready to eatfood on thetop of therefrigerator.you put thethermometerin themiddle.by leaving itat roomtemperature.Free!it take 4hours totake thegloves off.hair,nails, andjewelry.diarrhea,nausea,and fever.by taking itout andleaving thechicken inwarm water.40 and140tacosby addingraw foodon cookedfood.melons2 to 4hours2peoplephysicalhazards, andchemicalhazards.because itcan get thecostumerssick.you putready to eatfood on thetop of therefrigerator.you put thethermometerin themiddle.by leaving itat roomtemperature.Free!it take 4hours totake thegloves off.hair,nails, andjewelry.diarrhea,nausea,and fever.by taking itout andleaving thechicken inwarm water.40 and140tacosby addingraw foodon cookedfood.melons

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