what is thedangerzone forfood41-135degreespractice goodpersonalhygiene bywearingwhat?glovesand hairnetsanywhere inbetween 41-135 for a longperiod of timeit would havetoxins thatareimpossible tokill by chillingor heatingwhat is it calledwhen you washyour handsthen dryyourself withyour shirtit's calledcrosscontaminationhot foodsthat need tostay heatedup to135degreesor morewhat is theway not tothawfoodsleavingit on thecounterwhat do youdo aftertouchingraw eggsyou washyour handimmediatelywhat type ofwater do youhave towash disheswithyou wash itwith warmrunningwaterwhatcausedthe E. colioutbreaksomebody whodidn't washtheir handsafter they wentto the restroomalwaysuse papertowelswhendryingyourhandswhat aresomephysicalhazardsfinger nails,glass,metal, andmorealwayspurchasechemicalsfromapprovedsourceswhat arethe 5 stepsof washingdishes1.scrape2.wash3.rinse4.sanitize5.air dryalwaysget foodfromverifiedsourceshow long doyou need towash yourhands up to20secondsor moreyou have tochangeyour gloveswhentouchingyourphone orhairIf you'resick youcannotcook becauseyou could getother sick orevencontaminatefood.what do youdo beforewashingyour handsyou puta hairnet onhow tokeeppestsawayfirst you have toclean up afteryourself andmake sure youclean thecounterwhathappens ifyou don'twash yourhandsyou cangetpeoplesickhow manyhours do youhave to takeyour glovesoffevery 4hoursalwaysusegloves onreadyto eatfoodscold foodsthat needto staychilled for41degreesor loweralways followthemanufacturer'sdirectionswhenusingchemicalswhat is thedangerzone forfood41-135degreespractice goodpersonalhygiene bywearingwhat?glovesand hairnetsanywhere inbetween 41-135 for a longperiod of timeit would havetoxins thatareimpossible tokill by chillingor heatingwhat is it calledwhen you washyour handsthen dryyourself withyour shirtit's calledcrosscontaminationhot foodsthat need tostay heatedup to135degreesor morewhat is theway not tothawfoodsleavingit on thecounterwhat do youdo aftertouchingraw eggsyou washyour handimmediatelywhat type ofwater do youhave towash disheswithyou wash itwith warmrunningwaterwhatcausedthe E. colioutbreaksomebody whodidn't washtheir handsafter they wentto the restroomalwaysuse papertowelswhendryingyourhandswhat aresomephysicalhazardsfinger nails,glass,metal, andmorealwayspurchasechemicalsfromapprovedsourceswhat arethe 5 stepsof washingdishes1.scrape2.wash3.rinse4.sanitize5.air dryalwaysget foodfromverifiedsourceshow long doyou need towash yourhands up to20secondsor moreyou have tochangeyour gloveswhentouchingyourphone orhairIf you'resick youcannotcook becauseyou could getother sick orevencontaminatefood.what do youdo beforewashingyour handsyou puta hairnet onhow tokeeppestsawayfirst you have toclean up afteryourself andmake sure youclean thecounterwhathappens ifyou don'twash yourhandsyou cangetpeoplesickhow manyhours do youhave to takeyour glovesoffevery 4hoursalwaysusegloves onreadyto eatfoodscold foodsthat needto staychilled for41degreesor loweralways followthemanufacturer'sdirectionswhenusingchemicals

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