Shellfish fromcontaminatedwaterUnplugthe unitLabelson foodWhenenclosed inashatterproofcasingJewelryPasteurizedLookDesignedsink forhandwashingSelect thecorrectsizeConducta hazardanalysisSeparatelyfrom foodthat will beserved24HoursObtain avarianceCook it usingconventionalcookingequipmentBackflowof cleanwater intodirty waterRarehamburgers3 pm165 Ffor 15secUSDAWearsingle usegloves165FStoredfood awayfrom thewallPurchasingfood fromapproved,reputablesuppliers6hoursAfter 1weekWildGameVisuallyinspect allfood itemsWashHandsFood heldbetween70F and125F145FMaximumregisteringthermometerBonesin fishShellfish fromcontaminatedwaterUnplugthe unitLabelson foodWhenenclosed inashatterproofcasingJewelryPasteurizedLookDesignedsink forhandwashingSelect thecorrectsizeConducta hazardanalysisSeparatelyfrom foodthat will beserved24HoursObtain avarianceCook it usingconventionalcookingequipmentBackflowof cleanwater intodirty waterRarehamburgers3 pm165 Ffor 15secUSDAWearsingle usegloves165FStoredfood awayfrom thewallPurchasingfood fromapproved,reputablesuppliers6hoursAfter 1weekWildGameVisuallyinspect allfood itemsWashHandsFood heldbetween70F and125F145FMaximumregisteringthermometerBonesin fish

C U L I N A R Y R E V I E W - 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. Shellfish from contaminated water
  2. Unplug the unit
  3. Labels on food
  4. When enclosed in a shatterproof casing
  5. Jewelry
  6. Pasteurized
  7. Look
  8. Designed sink for hand washing
  9. Select the correct size
  10. Conduct a hazard analysis
  11. Separately from food that will be served
  12. 24 Hours
  13. Obtain a variance
  14. Cook it using conventional cooking equipment
  15. Backflow of clean water into dirty water
  16. Rare hamburgers
  17. 3 pm
  18. 165 F for 15 sec
  19. USDA
  20. Wear single use gloves
  21. 165F
  22. Stored food away from the wall
  23. Purchasing food from approved, reputable suppliers
  24. 6 hours
  25. After 1 week
  26. Wild Game
  27. Visually inspect all food items
  28. Wash Hands
  29. Food held between 70F and 125F
  30. 145F
  31. Maximum registering thermometer
  32. Bones in fish