CLOSTRIDIUMPERFRINGENSFIFOVOMITINGORDIARRHEA41DEGREESF-135DEGREES FAIRGAPHANDWASHING200-4006HOURS60MINUTESCROSSCONTAMINATION41DEGREESORLOWER165DEGREESFPENETRATIONPROBEHYGIENETCSFOODSTIME-TEMPERATUREABUSE140DEGREESF6INCHESBIOLOGICALBLASTCHILLERMEATTHERMOMETER70DEGREESf2HOURSGOODLIGHTINGACIDITY4HOURSSALMONELLATYPHIPASTEURIZATIONELDERLYCLOSTRIDIUMPERFRINGENSFIFOVOMITINGORDIARRHEA41DEGREESF-135DEGREES FAIRGAPHANDWASHING200-4006HOURS60MINUTESCROSSCONTAMINATION41DEGREESORLOWER165DEGREESFPENETRATIONPROBEHYGIENETCSFOODSTIME-TEMPERATUREABUSE140DEGREESF6INCHESBIOLOGICALBLASTCHILLERMEATTHERMOMETER70DEGREESf2HOURSGOODLIGHTINGACIDITY4HOURSSALMONELLATYPHIPASTEURIZATIONELDERLY

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