tacosyou put thethermometerin themiddle.2peoplehair,nails, andjewelry.Free!by taking itout andleaving thechicken inwarm water.you putready to eatfood on thetop of therefrigerator.diarrhea,nausea,and fever.40 and140by leaving itat roomtemperature.because itcan get thecostumerssick.2 to 4hoursmelonsphysicalhazards, andchemicalhazards.by addingraw foodon cookedfood.it take 4hours totake thegloves off.tacosyou put thethermometerin themiddle.2peoplehair,nails, andjewelry.Free!by taking itout andleaving thechicken inwarm water.you putready to eatfood on thetop of therefrigerator.diarrhea,nausea,and fever.40 and140by leaving itat roomtemperature.because itcan get thecostumerssick.2 to 4hoursmelonsphysicalhazards, andchemicalhazards.by addingraw foodon cookedfood.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. tacos
  2. you put the thermometer in the middle.
  3. 2 people
  4. hair, nails, and jewelry.
  5. Free!
  6. by taking it out and leaving the chicken in warm water.
  7. you put ready to eat food on the top of the refrigerator.
  8. diarrhea,nausea, and fever.
  9. 40 and 140
  10. by leaving it at room temperature.
  11. because it can get the costumers sick.
  12. 2 to 4 hours
  13. melons
  14. physical hazards, and chemical hazards.
  15. by adding raw food on cooked food.
  16. it take 4 hours to take the gloves off.