hair,nails, andjewelry.tacosit take 4hours totake thegloves off.because itcan get thecostumerssick.2peopleby taking itout andleaving thechicken inwarm water.2 to 4hoursby addingraw foodon cookedfood.by leaving itat roomtemperature.you put thethermometerin themiddle.physicalhazards, andchemicalhazards.melonsFree!40 and140diarrhea,nausea,and fever.you putready to eatfood on thetop of therefrigerator.hair,nails, andjewelry.tacosit take 4hours totake thegloves off.because itcan get thecostumerssick.2peopleby taking itout andleaving thechicken inwarm water.2 to 4hoursby addingraw foodon cookedfood.by leaving itat roomtemperature.you put thethermometerin themiddle.physicalhazards, andchemicalhazards.melonsFree!40 and140diarrhea,nausea,and fever.you putready to eatfood on thetop of therefrigerator.

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