what is aimproperway ofthawingfood.leaving itout on acounter.how do youlook cleanforcustomerscan seewash yourclothesfrequently.what is aproper wayof thawingfood.leavingit in thefridge.how do youpreventpeople fromcatchingallergies.ask peopleis they arealergic toanything.what isbetter handsanitizer orwashingyour handswashingyourhands,what isbettercleaning orsanitizing.cleaningwhatshould younot do withgloves.reusethem.whatdoes TCSmeanthrowcookserve.how manysteps arethere forwashingyour hands.5what do youuse toprevent hairfrom food.hairnetwhat type ofwater shouldyou washyour handswith.warmwater.whattemperatureis to low forhot food.anythingunder135f.how many peopleget sick from onespot for it can beconsidered afood bornoutbreak.2 ormorepeople.what doesFAT TOMmeans.food,acidity,tempuater,timeoxygen,moisture.how oftenshould youchangeyour gloves.4hours.whyshouldyou cutyour nails.the dirtunder whenyou mix yourfood it cancontaminate.whereshould youput the rawmeat in thefridge.in thebottom.what is thesecond stepof washingyour hands.puttingsoap andlathering.what shouldyou do tolure morecustomers.havecleanclothes.what shouldyou take offwhencooking.jewerly ,bracelets.whatcan getyou sickseeingmoldwhen youbuy food.how canpeople getsick fromeatingsomewhere.frompeopletouchingother food .how doyou checkthe tempin food.insertthermoniterin thethickest part. what shouldyou do thenight beforeyou cook.cutyournails.what is aimproperway ofthawingfood.leaving itout on acounter.how do youlook cleanforcustomerscan seewash yourclothesfrequently.what is aproper wayof thawingfood.leavingit in thefridge.how do youpreventpeople fromcatchingallergies.ask peopleis they arealergic toanything.what isbetter handsanitizer orwashingyour handswashingyourhands,what isbettercleaning orsanitizing.cleaningwhatshould younot do withgloves.reusethem.whatdoes TCSmeanthrowcookserve.how manysteps arethere forwashingyour hands.5what do youuse toprevent hairfrom food.hairnetwhat type ofwater shouldyou washyour handswith.warmwater.whattemperatureis to low forhot food.anythingunder135f.how many peopleget sick from onespot for it can beconsidered afood bornoutbreak.2 ormorepeople.what doesFAT TOMmeans.food,acidity,tempuater,timeoxygen,moisture.how oftenshould youchangeyour gloves.4hours.whyshouldyou cutyour nails.the dirtunder whenyou mix yourfood it cancontaminate.whereshould youput the rawmeat in thefridge.in thebottom.what is thesecond stepof washingyour hands.puttingsoap andlathering.what shouldyou do tolure morecustomers.havecleanclothes.what shouldyou take offwhencooking.jewerly ,bracelets.whatcan getyou sickseeingmoldwhen youbuy food.how canpeople getsick fromeatingsomewhere.frompeopletouchingother food .how doyou checkthe tempin food.insertthermoniterin thethickest part. what shouldyou do thenight beforeyou cook.cutyournails.

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. leaving it out on a counter.
    what is a improper way of thawing food.
  2. wash your clothes frequently.
    how do you look clean for customers can see
  3. leaving it in the fridge.
    what is a proper way of thawing food.
  4. ask people is they are alergic to anything.
    how do you prevent people from catching allergies.
  5. washing your hands,
    what is better hand sanitizer or washing your hands
  6. cleaning
    what is better cleaning or sanitizing.
  7. reuse them.
    what should you not do with gloves.
  8. throw cook serve.
    what does TCS mean
  9. 5
    how many steps are there for washing your hands.
  10. hairnet
    what do you use to prevent hair from food.
  11. warm water.
    what type of water should you wash your hands with.
  12. anything under 135f.
    what temperature is to low for hot food.
  13. 2 or more people.
    how many people get sick from one spot for it can be considered a food born outbreak.
  14. food,acidity, tempuater,time oxygen,moisture.
    what does FAT TOM means.
  15. 4 hours.
    how often should you change your gloves.
  16. the dirt under when you mix your food it can contaminate.
    why should you cut your nails.
  17. in the bottom.
    where should you put the raw meat in the fridge.
  18. putting soap and lathering.
    what is the second step of washing your hands.
  19. have clean clothes.
    what should you do to lure more customers.
  20. jewerly , bracelets.
    what should you take off when cooking.
  21. seeing mold when you buy food.
    what can get you sick
  22. from people touching other food .
    how can people get sick from eating somewhere.
  23. insert thermoniter in the thickest part.
    how do you check the temp in food.
  24. cut your nails.
    what should you do the night before you cook.