Food heldbetween70F and125FMaximumregisteringthermometerWildGameStoredfood awayfrom thewallConducta hazardanalysisPasteurized3 pm24HoursDesignedsink forhandwashingSelect thecorrectsizeAfter 1week145FUSDALabelson foodBackflowof cleanwater intodirty waterVisuallyinspect allfood itemsCook it usingconventionalcookingequipmentLookRarehamburgersWhenenclosed inashatterproofcasingSeparatelyfrom foodthat will beservedJewelryUnplugthe unit6hours165F165 Ffor 15secShellfish fromcontaminatedwaterWearsingle useglovesObtain avariancePurchasingfood fromapproved,reputablesuppliersWashHandsBonesin fishFood heldbetween70F and125FMaximumregisteringthermometerWildGameStoredfood awayfrom thewallConducta hazardanalysisPasteurized3 pm24HoursDesignedsink forhandwashingSelect thecorrectsizeAfter 1week145FUSDALabelson foodBackflowof cleanwater intodirty waterVisuallyinspect allfood itemsCook it usingconventionalcookingequipmentLookRarehamburgersWhenenclosed inashatterproofcasingSeparatelyfrom foodthat will beservedJewelryUnplugthe unit6hours165F165 Ffor 15secShellfish fromcontaminatedwaterWearsingle useglovesObtain avariancePurchasingfood fromapproved,reputablesuppliersWashHandsBonesin fish

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