physicalhazards, andchemicalhazards.melonstacosFree!diarrhea,nausea,and fever.by addingraw foodon cookedfood.it take 4hours totake thegloves off.by leaving itat roomtemperature.40 and140hair,nails, andjewelry.2peopleby taking itout andleaving thechicken inwarm water.you putready to eatfood on thetop of therefrigerator.you put thethermometerin themiddle.2 to 4hoursbecause itcan get thecostumerssick.physicalhazards, andchemicalhazards.melonstacosFree!diarrhea,nausea,and fever.by addingraw foodon cookedfood.it take 4hours totake thegloves off.by leaving itat roomtemperature.40 and140hair,nails, andjewelry.2peopleby taking itout andleaving thechicken inwarm water.you putready to eatfood on thetop of therefrigerator.you put thethermometerin themiddle.2 to 4hoursbecause itcan get thecostumerssick.

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