6HOURS41DEGREESF-135DEGREES FSALMONELLATYPHITIME-TEMPERATUREABUSECLOSTRIDIUMPERFRINGENS4HOURS140DEGREESFPENETRATIONPROBEPASTEURIZATIONBLASTCHILLERCROSSCONTAMINATIONFIFO60MINUTESAIRGAP41DEGREESORLOWERBIOLOGICALELDERLY165DEGREESFHANDWASHINGACIDITYTCSFOODS6INCHESHYGIENEGOODLIGHTING70DEGREESf2HOURSVOMITINGORDIARRHEA200-400MEATTHERMOMETER6HOURS41DEGREESF-135DEGREES FSALMONELLATYPHITIME-TEMPERATUREABUSECLOSTRIDIUMPERFRINGENS4HOURS140DEGREESFPENETRATIONPROBEPASTEURIZATIONBLASTCHILLERCROSSCONTAMINATIONFIFO60MINUTESAIRGAP41DEGREESORLOWERBIOLOGICALELDERLY165DEGREESFHANDWASHINGACIDITYTCSFOODS6INCHESHYGIENEGOODLIGHTING70DEGREESf2HOURSVOMITINGORDIARRHEA200-400MEATTHERMOMETER

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
  1. 6 HOURS
  2. 41 DEGREES F-135 DEGREES F
  3. SALMONELLA TYPHI
  4. TIME-TEMPERATURE ABUSE
  5. CLOSTRIDIUM PERFRINGENS
  6. 4 HOURS
  7. 140 DEGREES F
  8. PENETRATION PROBE
  9. PASTEURIZATION
  10. BLAST CHILLER
  11. CROSS CONTAMINATION
  12. FIFO
  13. 60 MINUTES
  14. AIR GAP
  15. 41 DEGREES OR LOWER
  16. BIOLOGICAL
  17. ELDERLY
  18. 165 DEGREES F
  19. HANDWASHING
  20. ACIDITY
  21. TCS FOODS
  22. 6 INCHES
  23. HYGIENE
  24. GOOD LIGHTING
  25. 70 DEGREES f
  26. 2 HOURS
  27. VOMITING OR DIARRHEA
  28. 200-400
  29. MEAT THERMOMETER