AIRGAPHYGIENESALMONELLATYPHI2HOURSPENETRATIONPROBE41DEGREESORLOWERVOMITINGORDIARRHEAMEATTHERMOMETER165DEGREESF140DEGREESFTCSFOODSELDERLYCROSSCONTAMINATIONCLOSTRIDIUMPERFRINGENS200-400BLASTCHILLER6HOURSFIFO4HOURS60MINUTESTIME-TEMPERATUREABUSEBIOLOGICAL70DEGREESf6INCHESHANDWASHINGPASTEURIZATIONGOODLIGHTING41DEGREESF-135DEGREES FACIDITYAIRGAPHYGIENESALMONELLATYPHI2HOURSPENETRATIONPROBE41DEGREESORLOWERVOMITINGORDIARRHEAMEATTHERMOMETER165DEGREESF140DEGREESFTCSFOODSELDERLYCROSSCONTAMINATIONCLOSTRIDIUMPERFRINGENS200-400BLASTCHILLER6HOURSFIFO4HOURS60MINUTESTIME-TEMPERATUREABUSEBIOLOGICAL70DEGREESf6INCHESHANDWASHINGPASTEURIZATIONGOODLIGHTING41DEGREESF-135DEGREES FACIDITY

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