Bonesin fishVisuallyinspect allfood itemsDesignedsink forhandwashingRarehamburgersMaximumregisteringthermometerPurchasingfood fromapproved,reputablesuppliersStoredfood awayfrom thewallJewelry3 pmShellfish fromcontaminatedwaterConducta hazardanalysisCook it usingconventionalcookingequipmentAfter 1weekSeparatelyfrom foodthat will beservedUnplugthe unitBackflowof cleanwater intodirty waterFood heldbetween70F and125F6hoursWearsingle useglovesUSDALabelson foodLook165F145FWhenenclosed inashatterproofcasingPasteurizedWashHandsWildGame24HoursObtain avarianceSelect thecorrectsize165 Ffor 15secBonesin fishVisuallyinspect allfood itemsDesignedsink forhandwashingRarehamburgersMaximumregisteringthermometerPurchasingfood fromapproved,reputablesuppliersStoredfood awayfrom thewallJewelry3 pmShellfish fromcontaminatedwaterConducta hazardanalysisCook it usingconventionalcookingequipmentAfter 1weekSeparatelyfrom foodthat will beservedUnplugthe unitBackflowof cleanwater intodirty waterFood heldbetween70F and125F6hoursWearsingle useglovesUSDALabelson foodLook165F145FWhenenclosed inashatterproofcasingPasteurizedWashHandsWildGame24HoursObtain avarianceSelect thecorrectsize165 Ffor 15sec

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