VOMITINGORDIARRHEAACIDITYSALMONELLATYPHICLOSTRIDIUMPERFRINGENS140DEGREESFBLASTCHILLER6HOURS60MINUTES41DEGREESORLOWERBIOLOGICALFIFOPASTEURIZATION200-400TIME-TEMPERATUREABUSE41DEGREESF-135DEGREES FTCSFOODSHANDWASHINGPENETRATIONPROBECROSSCONTAMINATION165DEGREESF6INCHES2HOURSGOODLIGHTING70DEGREESfAIRGAPELDERLYMEATTHERMOMETER4HOURSHYGIENEVOMITINGORDIARRHEAACIDITYSALMONELLATYPHICLOSTRIDIUMPERFRINGENS140DEGREESFBLASTCHILLER6HOURS60MINUTES41DEGREESORLOWERBIOLOGICALFIFOPASTEURIZATION200-400TIME-TEMPERATUREABUSE41DEGREESF-135DEGREES FTCSFOODSHANDWASHINGPENETRATIONPROBECROSSCONTAMINATION165DEGREESF6INCHES2HOURSGOODLIGHTING70DEGREESfAIRGAPELDERLYMEATTHERMOMETER4HOURSHYGIENE

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