After 1weekMaximumregisteringthermometerUnplugthe unitBackflowof cleanwater intodirty water165 Ffor 15secWhenenclosed inashatterproofcasingWildGame3 pmVisuallyinspect allfood itemsConducta hazardanalysisJewelryObtain avariance6hours165FDesignedsink forhandwashing145FUSDAShellfish fromcontaminatedwaterSeparatelyfrom foodthat will beserved24HoursBonesin fishWashHandsLookPurchasingfood fromapproved,reputablesuppliersWearsingle useglovesSelect thecorrectsizePasteurizedLabelson foodCook it usingconventionalcookingequipmentStoredfood awayfrom thewallFood heldbetween70F and125FRarehamburgersAfter 1weekMaximumregisteringthermometerUnplugthe unitBackflowof cleanwater intodirty water165 Ffor 15secWhenenclosed inashatterproofcasingWildGame3 pmVisuallyinspect allfood itemsConducta hazardanalysisJewelryObtain avariance6hours165FDesignedsink forhandwashing145FUSDAShellfish fromcontaminatedwaterSeparatelyfrom foodthat will beserved24HoursBonesin fishWashHandsLookPurchasingfood fromapproved,reputablesuppliersWearsingle useglovesSelect thecorrectsizePasteurizedLabelson foodCook it usingconventionalcookingequipmentStoredfood awayfrom thewallFood heldbetween70F and125FRarehamburgers

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