40 and140you putready to eatfood on thetop of therefrigerator.2 to 4hoursbecause itcan get thecostumerssick.by addingraw foodon cookedfood.melonsFree!tacosit take 4hours totake thegloves off.hair,nails, andjewelry.diarrhea,nausea,and fever.by leaving itat roomtemperature.by taking itout andleaving thechicken inwarm water.you put thethermometerin themiddle.physicalhazards, andchemicalhazards.2people40 and140you putready to eatfood on thetop of therefrigerator.2 to 4hoursbecause itcan get thecostumerssick.by addingraw foodon cookedfood.melonsFree!tacosit take 4hours totake thegloves off.hair,nails, andjewelry.diarrhea,nausea,and fever.by leaving itat roomtemperature.by taking itout andleaving thechicken inwarm water.you put thethermometerin themiddle.physicalhazards, andchemicalhazards.2people

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