Free!2peoplemelonsby leaving itat roomtemperature.diarrhea,nausea,and fever.physicalhazards, andchemicalhazards.you put thethermometerin themiddle.because itcan get thecostumerssick.hair,nails, andjewelry.tacosby addingraw foodon cookedfood.it take 4hours totake thegloves off.you putready to eatfood on thetop of therefrigerator.by taking itout andleaving thechicken inwarm water.2 to 4hours40 and140Free!2peoplemelonsby leaving itat roomtemperature.diarrhea,nausea,and fever.physicalhazards, andchemicalhazards.you put thethermometerin themiddle.because itcan get thecostumerssick.hair,nails, andjewelry.tacosby addingraw foodon cookedfood.it take 4hours totake thegloves off.you putready to eatfood on thetop of therefrigerator.by taking itout andleaving thechicken inwarm water.2 to 4hours40 and140

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