Storedfood awayfrom thewall145FAfter 1weekPurchasingfood fromapproved,reputablesuppliersWashHandsDesignedsink forhandwashingUnplugthe unitShellfish fromcontaminatedwater165 Ffor 15secWhenenclosed inashatterproofcasingBonesin fishCook it usingconventionalcookingequipmentBackflowof cleanwater intodirty waterFood heldbetween70F and125FRarehamburgersJewelrySelect thecorrectsizeUSDALabelson foodConducta hazardanalysis6hours3 pmSeparatelyfrom foodthat will beserved165FVisuallyinspect allfood itemsObtain avarianceWearsingle useglovesWildGame24HoursLookPasteurizedMaximumregisteringthermometerStoredfood awayfrom thewall145FAfter 1weekPurchasingfood fromapproved,reputablesuppliersWashHandsDesignedsink forhandwashingUnplugthe unitShellfish fromcontaminatedwater165 Ffor 15secWhenenclosed inashatterproofcasingBonesin fishCook it usingconventionalcookingequipmentBackflowof cleanwater intodirty waterFood heldbetween70F and125FRarehamburgersJewelrySelect thecorrectsizeUSDALabelson foodConducta hazardanalysis6hours3 pmSeparatelyfrom foodthat will beserved165FVisuallyinspect allfood itemsObtain avarianceWearsingle useglovesWildGame24HoursLookPasteurizedMaximumregisteringthermometer

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