LookDesignedsink forhandwashingShellfish fromcontaminatedwaterSeparatelyfrom foodthat will beservedMaximumregisteringthermometerWearsingle useglovesFood heldbetween70F and125FLabelson food3 pm165FUnplugthe unitBackflowof cleanwater intodirty water6hoursPurchasingfood fromapproved,reputablesuppliersStoredfood awayfrom thewallConducta hazardanalysisPasteurizedUSDA145FJewelry165 Ffor 15secWhenenclosed inashatterproofcasingAfter 1week24HoursWashHandsRarehamburgersWildGameObtain avarianceSelect thecorrectsizeVisuallyinspect allfood itemsCook it usingconventionalcookingequipmentBonesin fishLookDesignedsink forhandwashingShellfish fromcontaminatedwaterSeparatelyfrom foodthat will beservedMaximumregisteringthermometerWearsingle useglovesFood heldbetween70F and125FLabelson food3 pm165FUnplugthe unitBackflowof cleanwater intodirty water6hoursPurchasingfood fromapproved,reputablesuppliersStoredfood awayfrom thewallConducta hazardanalysisPasteurizedUSDA145FJewelry165 Ffor 15secWhenenclosed inashatterproofcasingAfter 1week24HoursWashHandsRarehamburgersWildGameObtain avarianceSelect thecorrectsizeVisuallyinspect allfood itemsCook it usingconventionalcookingequipmentBonesin 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. Look
  2. Designed sink for hand washing
  3. Shellfish from contaminated water
  4. Separately from food that will be served
  5. Maximum registering thermometer
  6. Wear single use gloves
  7. Food held between 70F and 125F
  8. Labels on food
  9. 3 pm
  10. 165F
  11. Unplug the unit
  12. Backflow of clean water into dirty water
  13. 6 hours
  14. Purchasing food from approved, reputable suppliers
  15. Stored food away from the wall
  16. Conduct a hazard analysis
  17. Pasteurized
  18. USDA
  19. 145F
  20. Jewelry
  21. 165 F for 15 sec
  22. When enclosed in a shatterproof casing
  23. After 1 week
  24. 24 Hours
  25. Wash Hands
  26. Rare hamburgers
  27. Wild Game
  28. Obtain a variance
  29. Select the correct size
  30. Visually inspect all food items
  31. Cook it using conventional cooking equipment
  32. Bones in fish