WashHandsBonesin fishVisuallyinspect allfood itemsBackflowof cleanwater intodirty waterMaximumregisteringthermometerShellfish fromcontaminatedwater165 Ffor 15secUnplugthe unitCook it usingconventionalcookingequipmentSelect thecorrectsize145FRarehamburgersConducta hazardanalysisPurchasingfood fromapproved,reputablesuppliersUSDASeparatelyfrom foodthat will beservedWhenenclosed inashatterproofcasingWildGame3 pmAfter 1weekStoredfood awayfrom thewallPasteurized165F24Hours6hoursFood heldbetween70F and125FWearsingle useglovesLookLabelson foodObtain avarianceDesignedsink forhandwashingJewelryWashHandsBonesin fishVisuallyinspect allfood itemsBackflowof cleanwater intodirty waterMaximumregisteringthermometerShellfish fromcontaminatedwater165 Ffor 15secUnplugthe unitCook it usingconventionalcookingequipmentSelect thecorrectsize145FRarehamburgersConducta hazardanalysisPurchasingfood fromapproved,reputablesuppliersUSDASeparatelyfrom foodthat will beservedWhenenclosed inashatterproofcasingWildGame3 pmAfter 1weekStoredfood awayfrom thewallPasteurized165F24Hours6hoursFood heldbetween70F and125FWearsingle useglovesLookLabelson foodObtain avarianceDesignedsink forhandwashingJewelry

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