4HOURSPASTEURIZATIONVOMITINGORDIARRHEABLASTCHILLER200-400165DEGREESFGOODLIGHTINGACIDITY140DEGREESF41DEGREESORLOWERHANDWASHING6HOURSAIRGAPTCSFOODS70DEGREESfMEATTHERMOMETER2HOURS60MINUTES41DEGREESF-135DEGREES F6INCHESSALMONELLATYPHIPENETRATIONPROBETIME-TEMPERATUREABUSEBIOLOGICALELDERLYFIFOCLOSTRIDIUMPERFRINGENSHYGIENECROSSCONTAMINATION4HOURSPASTEURIZATIONVOMITINGORDIARRHEABLASTCHILLER200-400165DEGREESFGOODLIGHTINGACIDITY140DEGREESF41DEGREESORLOWERHANDWASHING6HOURSAIRGAPTCSFOODS70DEGREESfMEATTHERMOMETER2HOURS60MINUTES41DEGREESF-135DEGREES F6INCHESSALMONELLATYPHIPENETRATIONPROBETIME-TEMPERATUREABUSEBIOLOGICALELDERLYFIFOCLOSTRIDIUMPERFRINGENSHYGIENECROSSCONTAMINATION

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