24HoursDesignedsink forhandwashing165FFood heldbetween70F and125FWildGameJewelry165 Ffor 15secStoredfood awayfrom thewallRarehamburgersWashHandsMaximumregisteringthermometer6hoursSelect thecorrectsizeWhenenclosed inashatterproofcasingWearsingle useglovesLabelson foodVisuallyinspect allfood itemsConducta hazardanalysisObtain avariance3 pmSeparatelyfrom foodthat will beservedUSDAUnplugthe unitPurchasingfood fromapproved,reputablesuppliersAfter 1weekShellfish fromcontaminatedwaterCook it usingconventionalcookingequipmentLookPasteurizedBonesin fishBackflowof cleanwater intodirty water145F24HoursDesignedsink forhandwashing165FFood heldbetween70F and125FWildGameJewelry165 Ffor 15secStoredfood awayfrom thewallRarehamburgersWashHandsMaximumregisteringthermometer6hoursSelect thecorrectsizeWhenenclosed inashatterproofcasingWearsingle useglovesLabelson foodVisuallyinspect allfood itemsConducta hazardanalysisObtain avariance3 pmSeparatelyfrom foodthat will beservedUSDAUnplugthe unitPurchasingfood fromapproved,reputablesuppliersAfter 1weekShellfish fromcontaminatedwaterCook it usingconventionalcookingequipmentLookPasteurizedBonesin fishBackflowof cleanwater intodirty water145F

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