41DEGREESORLOWER70DEGREESfFIFOCROSSCONTAMINATIONBIOLOGICALPASTEURIZATIONTIME-TEMPERATUREABUSE6INCHES2HOURSHYGIENEPENETRATIONPROBECLOSTRIDIUMPERFRINGENSVOMITINGORDIARRHEAHANDWASHINGAIRGAP6HOURS41DEGREESF-135DEGREES FELDERLYTCSFOODSMEATTHERMOMETER4HOURS200-400GOODLIGHTING165DEGREESFSALMONELLATYPHIBLASTCHILLERACIDITY140DEGREESF60MINUTES41DEGREESORLOWER70DEGREESfFIFOCROSSCONTAMINATIONBIOLOGICALPASTEURIZATIONTIME-TEMPERATUREABUSE6INCHES2HOURSHYGIENEPENETRATIONPROBECLOSTRIDIUMPERFRINGENSVOMITINGORDIARRHEAHANDWASHINGAIRGAP6HOURS41DEGREESF-135DEGREES FELDERLYTCSFOODSMEATTHERMOMETER4HOURS200-400GOODLIGHTING165DEGREESFSALMONELLATYPHIBLASTCHILLERACIDITY140DEGREESF60MINUTES

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