HANDWASHINGTCSFOODSGOODLIGHTING200-400CLOSTRIDIUMPERFRINGENS2HOURSTIME-TEMPERATUREABUSE4HOURSFIFOBLASTCHILLER140DEGREESFAIRGAP6INCHES70DEGREESf6HOURSVOMITINGORDIARRHEAPENETRATIONPROBEHYGIENESALMONELLATYPHIELDERLY60MINUTES41DEGREESF-135DEGREES FMEATTHERMOMETERCROSSCONTAMINATIONPASTEURIZATION41DEGREESORLOWERACIDITY165DEGREESFBIOLOGICALHANDWASHINGTCSFOODSGOODLIGHTING200-400CLOSTRIDIUMPERFRINGENS2HOURSTIME-TEMPERATUREABUSE4HOURSFIFOBLASTCHILLER140DEGREESFAIRGAP6INCHES70DEGREESf6HOURSVOMITINGORDIARRHEAPENETRATIONPROBEHYGIENESALMONELLATYPHIELDERLY60MINUTES41DEGREESF-135DEGREES FMEATTHERMOMETERCROSSCONTAMINATIONPASTEURIZATION41DEGREESORLOWERACIDITY165DEGREESFBIOLOGICAL

Food Safety and Sanitation - 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. HANDWASHING
  2. TCS FOODS
  3. GOOD LIGHTING
  4. 200-400
  5. CLOSTRIDIUM PERFRINGENS
  6. 2 HOURS
  7. TIME-TEMPERATURE ABUSE
  8. 4 HOURS
  9. FIFO
  10. BLAST CHILLER
  11. 140 DEGREES F
  12. AIR GAP
  13. 6 INCHES
  14. 70 DEGREES f
  15. 6 HOURS
  16. VOMITING OR DIARRHEA
  17. PENETRATION PROBE
  18. HYGIENE
  19. SALMONELLA TYPHI
  20. ELDERLY
  21. 60 MINUTES
  22. 41 DEGREES F-135 DEGREES F
  23. MEAT THERMOMETER
  24. CROSS CONTAMINATION
  25. PASTEURIZATION
  26. 41 DEGREES OR LOWER
  27. ACIDITY
  28. 165 DEGREES F
  29. BIOLOGICAL