145FUnplugthe unitUSDA6hoursWildGame165 Ffor 15secVisuallyinspect allfood itemsLabelson foodWearsingle useglovesPasteurized3 pm165FObtain avarianceLookJewelryShellfish fromcontaminatedwaterRarehamburgersPurchasingfood fromapproved,reputablesuppliersMaximumregisteringthermometerBackflowof cleanwater intodirty waterAfter 1weekBonesin fishStoredfood awayfrom thewallFood heldbetween70F and125F24HoursSelect thecorrectsizeWashHandsWhenenclosed inashatterproofcasingConducta hazardanalysisCook it usingconventionalcookingequipmentDesignedsink forhandwashingSeparatelyfrom foodthat will beserved145FUnplugthe unitUSDA6hoursWildGame165 Ffor 15secVisuallyinspect allfood itemsLabelson foodWearsingle useglovesPasteurized3 pm165FObtain avarianceLookJewelryShellfish fromcontaminatedwaterRarehamburgersPurchasingfood fromapproved,reputablesuppliersMaximumregisteringthermometerBackflowof cleanwater intodirty waterAfter 1weekBonesin fishStoredfood awayfrom thewallFood heldbetween70F and125F24HoursSelect thecorrectsizeWashHandsWhenenclosed inashatterproofcasingConducta hazardanalysisCook it usingconventionalcookingequipmentDesignedsink forhandwashingSeparatelyfrom foodthat will beserved

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