Soy,Peanuts,Shellfish41-135degreesFSHARPCrossContamination2 ormoreClosedtoed shoes,apron,hairtied backHives,Swelling,AnaphylaxisIce pointor boilingpointNausea,Vomiting,UpsetStomachMiseenplace20secondsBiological,Chemical,PhysicalPaperTowelsSalmonellaPathogenFATTOME.ColiLeft-SanitizeRight-WashClean,Separate,Cook,Chill4hoursSanitizeBottomShelfElderly,Pregnantwomen, Infants,CompromisedImmuneSystemBakingSoda orSmother itScrape,wash, rinse,sanitize, airdry2compartmentsSoy,Peanuts,Shellfish41-135degreesFSHARPCrossContamination2 ormoreClosedtoed shoes,apron,hairtied backHives,Swelling,AnaphylaxisIce pointor boilingpointNausea,Vomiting,UpsetStomachMiseenplace20secondsBiological,Chemical,PhysicalPaperTowelsSalmonellaPathogenFATTOME.ColiLeft-SanitizeRight-WashClean,Separate,Cook,Chill4hoursSanitizeBottomShelfElderly,Pregnantwomen, Infants,CompromisedImmuneSystemBakingSoda orSmother itScrape,wash, rinse,sanitize, airdry2compartments

Food Safety Review - 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. Soy, Peanuts, Shellfish
  2. 41-135 degrees F
  3. SHARP
  4. Cross Contamination
  5. 2 or more
  6. Closed toed shoes, apron,hair tied back
  7. Hives, Swelling, Anaphylaxis
  8. Ice point or boiling point
  9. Nausea, Vomiting, Upset Stomach
  10. Mise en place
  11. 20 seconds
  12. Biological, Chemical, Physical
  13. Paper Towels
  14. Salmonella
  15. Pathogen
  16. FATTOM
  17. E.Coli
  18. Left-Sanitize Right- Wash
  19. Clean, Separate, Cook, Chill
  20. 4 hours
  21. Sanitize
  22. Bottom Shelf
  23. Elderly, Pregnant women, Infants, Compromised Immune System
  24. Baking Soda or Smother it
  25. Scrape, wash, rinse, sanitize, air dry
  26. 2 compartments