(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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71°C (160°F)
HACCP
10-20 minutes
74°C (165°F)
Biological, chemical, physical, allergens
E. Coli
Salmonella
Time and Temperature
Stay home
Cleaning
Food thermometer
Diarrhea
60°C (140°F)
Listeria
Microorganism
4°C (40°F)
Disease-causing microorganism
2-3
4-60°C (40-140°F)
Quats, Chlorine, Iodine
Sanitizing
-18°C (0°F)
Accessible and convenient
Trichinosis
Food, acidity, time, temperature, oxygen, moisture
First In First Out
Extreme conditions such as boiling, freezing, and cooking
Droppings, gnawing, holes in packaging
Controlling allergens and preventing cross-contamination
