41DEGREESORLOWERCROSSCONTAMINATIONCLOSTRIDIUMPERFRINGENSBLASTCHILLERMEATTHERMOMETER140DEGREESFBIOLOGICALHYGIENEGOODLIGHTINGPASTEURIZATIONVOMITINGORDIARRHEA165DEGREESFHANDWASHING2HOURS70DEGREESf4HOURS6HOURSTIME-TEMPERATUREABUSE6INCHESAIRGAPELDERLYTCSFOODSSALMONELLATYPHIFIFO60MINUTES200-400PENETRATIONPROBE41DEGREESF-135DEGREES FACIDITY41DEGREESORLOWERCROSSCONTAMINATIONCLOSTRIDIUMPERFRINGENSBLASTCHILLERMEATTHERMOMETER140DEGREESFBIOLOGICALHYGIENEGOODLIGHTINGPASTEURIZATIONVOMITINGORDIARRHEA165DEGREESFHANDWASHING2HOURS70DEGREESf4HOURS6HOURSTIME-TEMPERATUREABUSE6INCHESAIRGAPELDERLYTCSFOODSSALMONELLATYPHIFIFO60MINUTES200-400PENETRATIONPROBE41DEGREESF-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. 41 DEGREES OR LOWER
  2. CROSS CONTAMINATION
  3. CLOSTRIDIUM PERFRINGENS
  4. BLAST CHILLER
  5. MEAT THERMOMETER
  6. 140 DEGREES F
  7. BIOLOGICAL
  8. HYGIENE
  9. GOOD LIGHTING
  10. PASTEURIZATION
  11. VOMITING OR DIARRHEA
  12. 165 DEGREES F
  13. HANDWASHING
  14. 2 HOURS
  15. 70 DEGREES f
  16. 4 HOURS
  17. 6 HOURS
  18. TIME-TEMPERATURE ABUSE
  19. 6 INCHES
  20. AIR GAP
  21. ELDERLY
  22. TCS FOODS
  23. SALMONELLA TYPHI
  24. FIFO
  25. 60 MINUTES
  26. 200-400
  27. PENETRATION PROBE
  28. 41 DEGREES F-135 DEGREES F
  29. ACIDITY