TIME-TEMPERATUREABUSE41DEGREESORLOWERBIOLOGICALTCSFOODS6HOURSELDERLY140DEGREESFFIFO6INCHES200-400MEATTHERMOMETERACIDITY2HOURSVOMITINGORDIARRHEA41DEGREESF-135DEGREES FHYGIENEPASTEURIZATION60MINUTESCROSSCONTAMINATIONBLASTCHILLERHANDWASHING165DEGREESF70DEGREESfGOODLIGHTINGCLOSTRIDIUMPERFRINGENSPENETRATIONPROBEAIRGAP4HOURSSALMONELLATYPHITIME-TEMPERATUREABUSE41DEGREESORLOWERBIOLOGICALTCSFOODS6HOURSELDERLY140DEGREESFFIFO6INCHES200-400MEATTHERMOMETERACIDITY2HOURSVOMITINGORDIARRHEA41DEGREESF-135DEGREES FHYGIENEPASTEURIZATION60MINUTESCROSSCONTAMINATIONBLASTCHILLERHANDWASHING165DEGREESF70DEGREESfGOODLIGHTINGCLOSTRIDIUMPERFRINGENSPENETRATIONPROBEAIRGAP4HOURSSALMONELLATYPHI

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