flavorings4120165CalibrationPASSspicesHACCPstatementbacteriapathogensHazardCommunicationStandard (HCSor HAZCOM)virusSimmerReasonablecareHigh-RiskPopulationsDeep-fryingGrillingOccupationalSafety andHealthAdministration(OSHA)safetyaudit135Poachseasoninglocal healthdepartmentCombinationheatDryheatSteamBroilingMicrowaveSanitizingLardingStir-fryingSafetyDataSheet(SDS)Food andDrugAdministration(FDA)handwashingRoasting/BakingherbsCleaningMarinatinghazardphysicalcontaminationsLiabilitychemicalsContaminationFoodborneillnessoutbreakMoistheatBardingPersonalprotectiveequipment(PPE)GriddlingSauteingflavorings4120165CalibrationPASSspicesHACCPstatementbacteriapathogensHazardCommunicationStandard (HCSor HAZCOM)virusSimmerReasonablecareHigh-RiskPopulationsDeep-fryingGrillingOccupationalSafety andHealthAdministration(OSHA)safetyaudit135Poachseasoninglocal healthdepartmentCombinationheatDryheatSteamBroilingMicrowaveSanitizingLardingStir-fryingSafetyDataSheet(SDS)Food andDrugAdministration(FDA)handwashingRoasting/BakingherbsCleaningMarinatinghazardphysicalcontaminationsLiabilitychemicalsContaminationFoodborneillnessoutbreakMoistheatBardingPersonalprotectiveequipment(PPE)GriddlingSauteing

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