anywhere inbetween 41-135 for a longperiod of timeit would havetoxins thatareimpossible tokill by chillingor heatingwhat is thedangerzone forfood41-135degreeswhat is theway not tothawfoodsleavingit on thecounterwhatcausedthe E. colioutbreaksomebody whodidn't washtheir handsafter they wentto the restroomwhat do youdo beforewashingyour handsyou puta hairnet onalwaysget foodfromverifiedsourceswhathappens ifyou don'twash yourhandsyou cangetpeoplesickwhat type ofwater do youhave towash disheswithyou wash itwith warmrunningwaterhow manyhours do youhave to takeyour glovesoffevery 4hoursalways followthemanufacturer'sdirectionswhenusingchemicalsyou have tochangeyour gloveswhentouchingyourphone orhairpractice goodpersonalhygiene bywearingwhat?glovesand hairnetshow tokeeppestsawayfirst you have toclean up afteryourself andmake sure youclean thecounteralwayspurchasechemicalsfromapprovedsourceshow long doyou need towash yourhands up to20secondsor morewhat do youdo aftertouchingraw eggsyou washyour handimmediatelyalwaysuse papertowelswhendryingyourhandsIf you'resick youcannotcook becauseyou could getother sick orevencontaminatefood.what aresomephysicalhazardsfinger nails,glass,metal, andmorealwaysusegloves onreadyto eatfoodscold foodsthat needto staychilled for41degreesor lowerhot foodsthat need tostay heatedup to135degreesor morewhat is it calledwhen you washyour handsthen dryyourself withyour shirtit's calledcrosscontaminationwhat arethe 5 stepsof washingdishes1.scrape2.wash3.rinse4.sanitize5.air dryanywhere inbetween 41-135 for a longperiod of timeit would havetoxins thatareimpossible tokill by chillingor heatingwhat is thedangerzone forfood41-135degreeswhat is theway not tothawfoodsleavingit on thecounterwhatcausedthe E. colioutbreaksomebody whodidn't washtheir handsafter they wentto the restroomwhat do youdo beforewashingyour handsyou puta hairnet onalwaysget foodfromverifiedsourceswhathappens ifyou don'twash yourhandsyou cangetpeoplesickwhat type ofwater do youhave towash disheswithyou wash itwith warmrunningwaterhow manyhours do youhave to takeyour glovesoffevery 4hoursalways followthemanufacturer'sdirectionswhenusingchemicalsyou have tochangeyour gloveswhentouchingyourphone orhairpractice goodpersonalhygiene bywearingwhat?glovesand hairnetshow tokeeppestsawayfirst you have toclean up afteryourself andmake sure youclean thecounteralwayspurchasechemicalsfromapprovedsourceshow long doyou need towash yourhands up to20secondsor morewhat do youdo aftertouchingraw eggsyou washyour handimmediatelyalwaysuse papertowelswhendryingyourhandsIf you'resick youcannotcook becauseyou could getother sick orevencontaminatefood.what aresomephysicalhazardsfinger nails,glass,metal, andmorealwaysusegloves onreadyto eatfoodscold foodsthat needto staychilled for41degreesor lowerhot foodsthat need tostay heatedup to135degreesor morewhat is it calledwhen you washyour handsthen dryyourself withyour shirtit's calledcrosscontaminationwhat arethe 5 stepsof washingdishes1.scrape2.wash3.rinse4.sanitize5.air dry

Untitled Bingo - 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. toxins that are impossible to kill by chilling or heating
    anywhere in between 41-135 for a long period of time it would have
  2. 41-135 degrees
    what is the danger zone for food
  3. leaving it on the counter
    what is the way not to thaw foods
  4. somebody who didn't wash their hands after they went to the restroom
    what caused the E. coli outbreak
  5. you put a hair net on
    what do you do before washing your hands
  6. verified sources
    always get food from
  7. you can get people sick
    what happens if you don't wash your hands
  8. you wash it with warm running water
    what type of water do you have to wash dishes with
  9. every 4 hours
    how many hours do you have to take your gloves off
  10. using chemicals
    always follow the manufacturer's directions when
  11. touching your phone or hair
    you have to change your gloves when
  12. gloves and hair nets
    practice good personal hygiene by wearing what?
  13. first you have to clean up after yourself and make sure you clean the counter
    how to keep pests away
  14. approved sources
    always purchase chemicals from
  15. 20 seconds or more
    how long do you need to wash your hands up to
  16. you wash your hand immediately
    what do you do after touching raw eggs
  17. drying your hands
    always use paper towels when
  18. cook because you could get other sick or even contaminate food.
    If you're sick you cannot
  19. finger nails, glass, metal, and more
    what are some physical hazards
  20. ready to eat foods
    always use gloves on
  21. 41 degrees or lower
    cold foods that need to stay chilled for
  22. 135 degrees or more
    hot foods that need to stay heated up to
  23. it's called cross contamination
    what is it called when you wash your hands then dry yourself with your shirt
  24. 1.scrape 2.wash 3.rinse 4.sanitize 5.air dry
    what are the 5 steps of washing dishes