herbsContaminationMicrowavehandwashingFood andDrugAdministration(FDA)SauteingHigh-RiskPopulationsBardingSafetyDataSheet(SDS)virusGrillingPoachGriddlingHACCPstatementFoodborneillnessoutbreakStir-fryingLiabilityMarinatingpathogensPersonalprotectiveequipment(PPE)PASSMoistheatSimmerchemicalsCombinationheatBroilingRoasting/BakingOccupationalSafety andHealthAdministration(OSHA)Reasonablecare20CalibrationDeep-fryinglocal healthdepartmentSteamphysicalcontaminationshazardspicesLardingCleaningSanitizing13541165seasoningbacteriaHazardCommunicationStandard (HCSor HAZCOM)flavoringssafetyauditDryheatherbsContaminationMicrowavehandwashingFood andDrugAdministration(FDA)SauteingHigh-RiskPopulationsBardingSafetyDataSheet(SDS)virusGrillingPoachGriddlingHACCPstatementFoodborneillnessoutbreakStir-fryingLiabilityMarinatingpathogensPersonalprotectiveequipment(PPE)PASSMoistheatSimmerchemicalsCombinationheatBroilingRoasting/BakingOccupationalSafety andHealthAdministration(OSHA)Reasonablecare20CalibrationDeep-fryinglocal healthdepartmentSteamphysicalcontaminationshazardspicesLardingCleaningSanitizing13541165seasoningbacteriaHazardCommunicationStandard (HCSor HAZCOM)flavoringssafetyauditDryheat

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