Jewelry6hoursLabelson foodPurchasingfood fromapproved,reputablesuppliersAfter 1weekMaximumregisteringthermometerBonesin fish24HoursSelect thecorrectsizeWashHands165 Ffor 15sec165FUnplugthe unitRarehamburgersSeparatelyfrom foodthat will beservedDesignedsink forhandwashingBackflowof cleanwater intodirty waterWhenenclosed inashatterproofcasingWearsingle useglovesUSDAFood heldbetween70F and125F3 pmConducta hazardanalysisWildGameVisuallyinspect allfood items145FStoredfood awayfrom thewallObtain avarianceShellfish fromcontaminatedwaterLookCook it usingconventionalcookingequipmentPasteurizedJewelry6hoursLabelson foodPurchasingfood fromapproved,reputablesuppliersAfter 1weekMaximumregisteringthermometerBonesin fish24HoursSelect thecorrectsizeWashHands165 Ffor 15sec165FUnplugthe unitRarehamburgersSeparatelyfrom foodthat will beservedDesignedsink forhandwashingBackflowof cleanwater intodirty waterWhenenclosed inashatterproofcasingWearsingle useglovesUSDAFood heldbetween70F and125F3 pmConducta hazardanalysisWildGameVisuallyinspect allfood items145FStoredfood awayfrom thewallObtain avarianceShellfish fromcontaminatedwaterLookCook it usingconventionalcookingequipmentPasteurized

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