GOODLIGHTING2HOURSELDERLYHYGIENE70DEGREESfFIFO41DEGREESF-135DEGREES F200-400SALMONELLATYPHIACIDITYCROSSCONTAMINATION165DEGREESFBIOLOGICALAIRGAPPASTEURIZATIONBLASTCHILLERTCSFOODSPENETRATIONPROBE4HOURS6INCHESMEATTHERMOMETER140DEGREESF41DEGREESORLOWER60MINUTESTIME-TEMPERATUREABUSEVOMITINGORDIARRHEA6HOURSCLOSTRIDIUMPERFRINGENSHANDWASHINGGOODLIGHTING2HOURSELDERLYHYGIENE70DEGREESfFIFO41DEGREESF-135DEGREES F200-400SALMONELLATYPHIACIDITYCROSSCONTAMINATION165DEGREESFBIOLOGICALAIRGAPPASTEURIZATIONBLASTCHILLERTCSFOODSPENETRATIONPROBE4HOURS6INCHESMEATTHERMOMETER140DEGREESF41DEGREESORLOWER60MINUTESTIME-TEMPERATUREABUSEVOMITINGORDIARRHEA6HOURSCLOSTRIDIUMPERFRINGENSHANDWASHING

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