Bonesin fish165 Ffor 15sec165FShellfish fromcontaminatedwaterWildGameLookFood heldbetween70F and125FStoredfood awayfrom thewall3 pmPasteurizedUSDAWearsingle useglovesObtain avarianceSelect thecorrectsizeBackflowof cleanwater intodirty water24HoursMaximumregisteringthermometer145FPurchasingfood fromapproved,reputablesuppliersSeparatelyfrom foodthat will beservedWashHandsCook it usingconventionalcookingequipmentConducta hazardanalysisWhenenclosed inashatterproofcasingRarehamburgersVisuallyinspect allfood itemsJewelryLabelson foodDesignedsink forhandwashingUnplugthe unitAfter 1week6hoursBonesin fish165 Ffor 15sec165FShellfish fromcontaminatedwaterWildGameLookFood heldbetween70F and125FStoredfood awayfrom thewall3 pmPasteurizedUSDAWearsingle useglovesObtain avarianceSelect thecorrectsizeBackflowof cleanwater intodirty water24HoursMaximumregisteringthermometer145FPurchasingfood fromapproved,reputablesuppliersSeparatelyfrom foodthat will beservedWashHandsCook it usingconventionalcookingequipmentConducta hazardanalysisWhenenclosed inashatterproofcasingRarehamburgersVisuallyinspect allfood itemsJewelryLabelson foodDesignedsink forhandwashingUnplugthe unitAfter 1week6hours

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