ELDERLY2HOURS70DEGREESfBIOLOGICALMEATTHERMOMETERHYGIENE6INCHES200-40041DEGREESF-135DEGREES FVOMITINGORDIARRHEAGOODLIGHTING60MINUTESPASTEURIZATION165DEGREESFSALMONELLATYPHIBLASTCHILLER4HOURS140DEGREESFACIDITYPENETRATIONPROBECLOSTRIDIUMPERFRINGENSCROSSCONTAMINATIONTCSFOODS41DEGREESORLOWERTIME-TEMPERATUREABUSEHANDWASHING6HOURSAIRGAPFIFOELDERLY2HOURS70DEGREESfBIOLOGICALMEATTHERMOMETERHYGIENE6INCHES200-40041DEGREESF-135DEGREES FVOMITINGORDIARRHEAGOODLIGHTING60MINUTESPASTEURIZATION165DEGREESFSALMONELLATYPHIBLASTCHILLER4HOURS140DEGREESFACIDITYPENETRATIONPROBECLOSTRIDIUMPERFRINGENSCROSSCONTAMINATIONTCSFOODS41DEGREESORLOWERTIME-TEMPERATUREABUSEHANDWASHING6HOURSAIRGAPFIFO

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