MarinatingFoodborneillnessoutbreakphysicalcontaminationsStir-fryinglocal healthdepartmentBardingCalibrationBroilinghazardMicrowaveHazardCommunicationStandard (HCSor HAZCOM)Cleaningspices41safetyauditRoasting/BakingherbshandwashingContaminationGrillingSafetyDataSheet(SDS)Food andDrugAdministration(FDA)SimmerCombinationheatOccupationalSafety andHealthAdministration(OSHA)20pathogensbacteriaDeep-frying165Steamseasoningviruschemicals135LardingPoachSauteingflavoringsDryheatReasonablecareSanitizingLiabilityGriddlingMoistheatPASSHACCPstatementPersonalprotectiveequipment(PPE)High-RiskPopulationsMarinatingFoodborneillnessoutbreakphysicalcontaminationsStir-fryinglocal healthdepartmentBardingCalibrationBroilinghazardMicrowaveHazardCommunicationStandard (HCSor HAZCOM)Cleaningspices41safetyauditRoasting/BakingherbshandwashingContaminationGrillingSafetyDataSheet(SDS)Food andDrugAdministration(FDA)SimmerCombinationheatOccupationalSafety andHealthAdministration(OSHA)20pathogensbacteriaDeep-frying165Steamseasoningviruschemicals135LardingPoachSauteingflavoringsDryheatReasonablecareSanitizingLiabilityGriddlingMoistheatPASSHACCPstatementPersonalprotectiveequipment(PPE)High-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.


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