cold foodsthat needto staychilled for41degreesor lowerIf you'resick youcannotcook becauseyou could getother sick orevencontaminatefood.alwaysget foodfromverifiedsourceshow manyhours do youhave to takeyour glovesoffevery 4hoursalwayspurchasechemicalsfromapprovedsourceswhat is it calledwhen you washyour handsthen dryyourself withyour shirtit's calledcrosscontaminationwhatcausedthe E. colioutbreaksomebody whodidn't washtheir handsafter they wentto the restroomwhat aresomephysicalhazardsfinger nails,glass,metal, andmorewhat type ofwater do youhave towash disheswithyou wash itwith warmrunningwaterhot foodsthat need tostay heatedup to135degreesor moreyou have tochangeyour gloveswhentouchingyourphone orhairwhat is thedangerzone forfood41-135degreeswhathappens ifyou don'twash yourhandsyou cangetpeoplesickwhat arethe 5 stepsof washingdishes1.scrape2.wash3.rinse4.sanitize5.air dryalwaysusegloves onreadyto eatfoodsanywhere inbetween 41-135 for a longperiod of timeit would havetoxins thatareimpossible tokill by chillingor heatingalwaysuse papertowelswhendryingyourhandswhat is theway not tothawfoodsleavingit on thecounterwhat do youdo beforewashingyour handsyou puta hairnet onhow tokeeppestsawayfirst you have toclean up afteryourself andmake sure youclean thecounterhow long doyou need towash yourhands up to20secondsor morepractice goodpersonalhygiene bywearingwhat?glovesand hairnetsalways followthemanufacturer'sdirectionswhenusingchemicalswhat do youdo aftertouchingraw eggsyou washyour handimmediatelycold foodsthat needto staychilled for41degreesor lowerIf you'resick youcannotcook becauseyou could getother sick orevencontaminatefood.alwaysget foodfromverifiedsourceshow manyhours do youhave to takeyour glovesoffevery 4hoursalwayspurchasechemicalsfromapprovedsourceswhat is it calledwhen you washyour handsthen dryyourself withyour shirtit's calledcrosscontaminationwhatcausedthe E. colioutbreaksomebody whodidn't washtheir handsafter they wentto the restroomwhat aresomephysicalhazardsfinger nails,glass,metal, andmorewhat type ofwater do youhave towash disheswithyou wash itwith warmrunningwaterhot foodsthat need tostay heatedup to135degreesor moreyou have tochangeyour gloveswhentouchingyourphone orhairwhat is thedangerzone forfood41-135degreeswhathappens ifyou don'twash yourhandsyou cangetpeoplesickwhat arethe 5 stepsof washingdishes1.scrape2.wash3.rinse4.sanitize5.air dryalwaysusegloves onreadyto eatfoodsanywhere inbetween 41-135 for a longperiod of timeit would havetoxins thatareimpossible tokill by chillingor heatingalwaysuse papertowelswhendryingyourhandswhat is theway not tothawfoodsleavingit on thecounterwhat do youdo beforewashingyour handsyou puta hairnet onhow tokeeppestsawayfirst you have toclean up afteryourself andmake sure youclean thecounterhow long doyou need towash yourhands up to20secondsor morepractice goodpersonalhygiene bywearingwhat?glovesand hairnetsalways followthemanufacturer'sdirectionswhenusingchemicalswhat do youdo aftertouchingraw eggsyou washyour handimmediately

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