60MINUTESVOMITINGORDIARRHEAPASTEURIZATIONTIME-TEMPERATUREABUSE41DEGREESORLOWER41DEGREESF-135DEGREES F6INCHESBIOLOGICALCROSSCONTAMINATIONFIFO70DEGREESf4HOURSPENETRATIONPROBE2HOURSBLASTCHILLERACIDITYHYGIENESALMONELLATYPHITCSFOODSGOODLIGHTINGAIRGAP165DEGREESFELDERLYMEATTHERMOMETERCLOSTRIDIUMPERFRINGENS140DEGREESF6HOURS200-400HANDWASHING60MINUTESVOMITINGORDIARRHEAPASTEURIZATIONTIME-TEMPERATUREABUSE41DEGREESORLOWER41DEGREESF-135DEGREES F6INCHESBIOLOGICALCROSSCONTAMINATIONFIFO70DEGREESf4HOURSPENETRATIONPROBE2HOURSBLASTCHILLERACIDITYHYGIENESALMONELLATYPHITCSFOODSGOODLIGHTINGAIRGAP165DEGREESFELDERLYMEATTHERMOMETERCLOSTRIDIUMPERFRINGENS140DEGREESF6HOURS200-400HANDWASHING

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