GOODLIGHTING70DEGREESf41DEGREESORLOWER165DEGREESF140DEGREESF200-400PENETRATIONPROBEPASTEURIZATIONELDERLYHANDWASHING41DEGREESF-135DEGREES FSALMONELLATYPHIACIDITYAIRGAPFIFOBLASTCHILLERCLOSTRIDIUMPERFRINGENS6HOURSMEATTHERMOMETER60MINUTES2HOURSTIME-TEMPERATUREABUSEVOMITINGORDIARRHEABIOLOGICALHYGIENE6INCHES4HOURSTCSFOODSCROSSCONTAMINATIONGOODLIGHTING70DEGREESf41DEGREESORLOWER165DEGREESF140DEGREESF200-400PENETRATIONPROBEPASTEURIZATIONELDERLYHANDWASHING41DEGREESF-135DEGREES FSALMONELLATYPHIACIDITYAIRGAPFIFOBLASTCHILLERCLOSTRIDIUMPERFRINGENS6HOURSMEATTHERMOMETER60MINUTES2HOURSTIME-TEMPERATUREABUSEVOMITINGORDIARRHEABIOLOGICALHYGIENE6INCHES4HOURSTCSFOODSCROSSCONTAMINATION

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