Separatelyfrom foodthat will beservedLookMaximumregisteringthermometerRarehamburgersConducta hazardanalysisSelect thecorrectsize24HoursWildGameUSDAStoredfood awayfrom thewallPurchasingfood fromapproved,reputablesuppliersLabelson food145F165 Ffor 15secVisuallyinspect allfood itemsPasteurizedFood heldbetween70F and125FBonesin fishUnplugthe unit165FWhenenclosed inashatterproofcasingBackflowof cleanwater intodirty water6hoursShellfish fromcontaminatedwaterDesignedsink forhandwashingWearsingle usegloves3 pmWashHandsObtain avarianceAfter 1weekJewelryCook it usingconventionalcookingequipmentSeparatelyfrom foodthat will beservedLookMaximumregisteringthermometerRarehamburgersConducta hazardanalysisSelect thecorrectsize24HoursWildGameUSDAStoredfood awayfrom thewallPurchasingfood fromapproved,reputablesuppliersLabelson food145F165 Ffor 15secVisuallyinspect allfood itemsPasteurizedFood heldbetween70F and125FBonesin fishUnplugthe unit165FWhenenclosed inashatterproofcasingBackflowof cleanwater intodirty water6hoursShellfish fromcontaminatedwaterDesignedsink forhandwashingWearsingle usegloves3 pmWashHandsObtain avarianceAfter 1weekJewelryCook it usingconventionalcookingequipment

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