Deep-fryingseasoningHACCPstatementsafetyauditFood andDrugAdministration(FDA)ReasonablecarehandwashingContaminationbacteriaDryheatSauteingOccupationalSafety andHealthAdministration(OSHA)SimmerHazardCommunicationStandard (HCSor HAZCOM)Roasting/Baking135GriddlingLiabilityStir-fryingPoachMicrowaveSanitizingCalibrationvirushazard4120MoistheatPASSPersonalprotectiveequipment(PPE)Marinatingpathogenslocal healthdepartmentphysicalcontaminations165CleaningSafetyDataSheet(SDS)spicesflavoringsBardingCombinationheatGrillingchemicalsFoodborneillnessoutbreakLardingBroilingherbsSteamHigh-RiskPopulationsDeep-fryingseasoningHACCPstatementsafetyauditFood andDrugAdministration(FDA)ReasonablecarehandwashingContaminationbacteriaDryheatSauteingOccupationalSafety andHealthAdministration(OSHA)SimmerHazardCommunicationStandard (HCSor HAZCOM)Roasting/Baking135GriddlingLiabilityStir-fryingPoachMicrowaveSanitizingCalibrationvirushazard4120MoistheatPASSPersonalprotectiveequipment(PPE)Marinatingpathogenslocal healthdepartmentphysicalcontaminations165CleaningSafetyDataSheet(SDS)spicesflavoringsBardingCombinationheatGrillingchemicalsFoodborneillnessoutbreakLardingBroilingherbsSteamHigh-RiskPopulations

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
  1. Deep-frying
  2. seasoning
  3. HACCP statement
  4. safety audit
  5. Food and Drug Administration (FDA)
  6. Reasonable care
  7. handwashing
  8. Contamination
  9. bacteria
  10. Dry heat
  11. Sauteing
  12. Occupational Safety and Health Administration (OSHA)
  13. Simmer
  14. Hazard Communication Standard (HCS or HAZCOM)
  15. Roasting/Baking
  16. 135
  17. Griddling
  18. Liability
  19. Stir-frying
  20. Poach
  21. Microwave
  22. Sanitizing
  23. Calibration
  24. virus
  25. hazard
  26. 41
  27. 20
  28. Moist heat
  29. PASS
  30. Personal protective equipment (PPE)
  31. Marinating
  32. pathogens
  33. local health department
  34. physical contaminations
  35. 165
  36. Cleaning
  37. Safety Data Sheet (SDS)
  38. spices
  39. flavorings
  40. Barding
  41. Combination heat
  42. Grilling
  43. chemicals
  44. Food borne illness outbreak
  45. Larding
  46. Broiling
  47. herbs
  48. Steam
  49. High-Risk Populations