cold foodsthat needto staychilled for41degreesor lowerwhat type ofwater do youhave towash disheswithyou wash itwith warmrunningwaterwhat is theway not tothawfoodsleavingit on thecounteralwaysusegloves onreadyto eatfoodsanywhere inbetween 41-135 for a longperiod of timeit would havetoxins thatareimpossible tokill by chillingor heatingwhathappens ifyou don'twash yourhandsyou cangetpeoplesickhow manyhours do youhave to takeyour glovesoffevery 4hourshow tokeeppestsawayfirst you have toclean up afteryourself andmake sure youclean thecounteralways followthemanufacturer'sdirectionswhenusingchemicalsalwaysuse papertowelswhendryingyourhandswhat is thedangerzone forfood41-135degreeswhat is it calledwhen you washyour handsthen dryyourself withyour shirtit's calledcrosscontaminationalwayspurchasechemicalsfromapprovedsourceshow long doyou need towash yourhands up to20secondsor morewhat do youdo aftertouchingraw eggsyou washyour handimmediatelyalwaysget foodfromverifiedsourcesIf you'resick youcannotcook becauseyou could getother sick orevencontaminatefood.practice goodpersonalhygiene bywearingwhat?glovesand hairnetswhatcausedthe E. colioutbreaksomebody whodidn't washtheir handsafter they wentto the restroomyou have tochangeyour gloveswhentouchingyourphone orhairwhat aresomephysicalhazardsfinger nails,glass,metal, andmorehot foodsthat need tostay heatedup to135degreesor morewhat arethe 5 stepsof washingdishes1.scrape2.wash3.rinse4.sanitize5.air drywhat do youdo beforewashingyour handsyou puta hairnet oncold foodsthat needto staychilled for41degreesor lowerwhat type ofwater do youhave towash disheswithyou wash itwith warmrunningwaterwhat is theway not tothawfoodsleavingit on thecounteralwaysusegloves onreadyto eatfoodsanywhere inbetween 41-135 for a longperiod of timeit would havetoxins thatareimpossible tokill by chillingor heatingwhathappens ifyou don'twash yourhandsyou cangetpeoplesickhow manyhours do youhave to takeyour glovesoffevery 4hourshow tokeeppestsawayfirst you have toclean up afteryourself andmake sure youclean thecounteralways followthemanufacturer'sdirectionswhenusingchemicalsalwaysuse papertowelswhendryingyourhandswhat is thedangerzone forfood41-135degreeswhat is it calledwhen you washyour handsthen dryyourself withyour shirtit's calledcrosscontaminationalwayspurchasechemicalsfromapprovedsourceshow long doyou need towash yourhands up to20secondsor morewhat do youdo aftertouchingraw eggsyou washyour handimmediatelyalwaysget foodfromverifiedsourcesIf you'resick youcannotcook becauseyou could getother sick orevencontaminatefood.practice goodpersonalhygiene bywearingwhat?glovesand hairnetswhatcausedthe E. colioutbreaksomebody whodidn't washtheir handsafter they wentto the restroomyou have tochangeyour gloveswhentouchingyourphone orhairwhat aresomephysicalhazardsfinger nails,glass,metal, andmorehot foodsthat need tostay heatedup to135degreesor morewhat arethe 5 stepsof washingdishes1.scrape2.wash3.rinse4.sanitize5.air drywhat do youdo beforewashingyour handsyou puta hairnet on

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