(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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41'F to 135'F
A plain band ring
FDA
It has been inspected and complies with local, state, and federal laws
Insert the thermometer into the thickest part of the food
Away from food and food-preparation areas
Remove food bits from the surface
4 hours
Transfer it into smaller, shallow pans
To remove heat, smoke, and steam
When two or more people get the same illness from the same food
135°F
45°F
Class K
41°F
Clean the wound and cover with a bandage and finger cot or glove
To allow employees to see potential contamination and prepare food safely
Wash their hands
Call emergency services immediately
To provide information on chemicals used in the workplace
The transfer of harmful bacteria or allergens from one surface to another
It should be rejected and not accepted into inventory
165' F for 15 seconds
Proper hand washing
To prevent contamination of potable water with water from an unsafe source
Nausea
145°F for 15 seconds
Place the thermometer stem or probe between two packages
Report it to the manager
Remove it from inventory and follow the manufacturer's directions for disposal
Properly cool the food
A step where control can be applied to prevent, eliminate, or reduce a food safety hazard
