40 and1402peoplemelonsbecause itcan get thecostumerssick.by addingraw foodon cookedfood.by leaving itat roomtemperature.you putready to eatfood on thetop of therefrigerator.hair,nails, andjewelry.you put thethermometerin themiddle.by taking itout andleaving thechicken inwarm water.Free!physicalhazards, andchemicalhazards.tacos2 to 4hoursdiarrhea,nausea,and fever.it take 4hours totake thegloves off.40 and1402peoplemelonsbecause itcan get thecostumerssick.by addingraw foodon cookedfood.by leaving itat roomtemperature.you putready to eatfood on thetop of therefrigerator.hair,nails, andjewelry.you put thethermometerin themiddle.by taking itout andleaving thechicken inwarm water.Free!physicalhazards, andchemicalhazards.tacos2 to 4hoursdiarrhea,nausea,and fever.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. 40 and 140
  2. 2 people
  3. melons
  4. because it can get the costumers sick.
  5. by adding raw food on cooked food.
  6. by leaving it at room temperature.
  7. you put ready to eat food on the top of the refrigerator.
  8. hair, nails, and jewelry.
  9. you put the thermometer in the middle.
  10. by taking it out and leaving the chicken in warm water.
  11. Free!
  12. physical hazards, and chemical hazards.
  13. tacos
  14. 2 to 4 hours
  15. diarrhea,nausea, and fever.
  16. it take 4 hours to take the gloves off.