MicrowaveGrillingFood andDrugAdministration(FDA)SafetyDataSheet(SDS)Stir-fryingMoistheatContamination20135flavoringsHigh-RiskPopulationsPASSSanitizingDryheatCalibrationFoodborneillnessoutbreakRoasting/BakingherbsMarinating41OccupationalSafety andHealthAdministration(OSHA)LiabilityBardingpathogensSimmerCleaninghazardGriddlingReasonablecare165local healthdepartmentLardingchemicalsHazardCommunicationStandard (HCSor HAZCOM)safetyauditCombinationheatseasoningSauteingBroilingPoachDeep-fryingHACCPstatementbacteriaspicesvirushandwashingPersonalprotectiveequipment(PPE)physicalcontaminationsSteamMicrowaveGrillingFood andDrugAdministration(FDA)SafetyDataSheet(SDS)Stir-fryingMoistheatContamination20135flavoringsHigh-RiskPopulationsPASSSanitizingDryheatCalibrationFoodborneillnessoutbreakRoasting/BakingherbsMarinating41OccupationalSafety andHealthAdministration(OSHA)LiabilityBardingpathogensSimmerCleaninghazardGriddlingReasonablecare165local healthdepartmentLardingchemicalsHazardCommunicationStandard (HCSor HAZCOM)safetyauditCombinationheatseasoningSauteingBroilingPoachDeep-fryingHACCPstatementbacteriaspicesvirushandwashingPersonalprotectiveequipment(PPE)physicalcontaminationsSteam

Safety, Herbs, Spices & Cooking Methods - 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. Microwave
  2. Grilling
  3. Food and Drug Administration (FDA)
  4. Safety Data Sheet (SDS)
  5. Stir-frying
  6. Moist heat
  7. Contamination
  8. 20
  9. 135
  10. flavorings
  11. High-Risk Populations
  12. PASS
  13. Sanitizing
  14. Dry heat
  15. Calibration
  16. Food borne illness outbreak
  17. Roasting/Baking
  18. herbs
  19. Marinating
  20. 41
  21. Occupational Safety and Health Administration (OSHA)
  22. Liability
  23. Barding
  24. pathogens
  25. Simmer
  26. Cleaning
  27. hazard
  28. Griddling
  29. Reasonable care
  30. 165
  31. local health department
  32. Larding
  33. chemicals
  34. Hazard Communication Standard (HCS or HAZCOM)
  35. safety audit
  36. Combination heat
  37. seasoning
  38. Sauteing
  39. Broiling
  40. Poach
  41. Deep-frying
  42. HACCP statement
  43. bacteria
  44. spices
  45. virus
  46. handwashing
  47. Personal protective equipment (PPE)
  48. physical contaminations
  49. Steam