flavorings41HazardCommunicationStandard (HCSor HAZCOM)pathogensSteamStir-fryingBardingBroilingPersonalprotectiveequipment(PPE)13520physicalcontaminationsPASSHACCPstatementMoistheatherbsLiabilityCleaning165OccupationalSafety andHealthAdministration(OSHA)chemicalsMicrowaveFoodborneillnessoutbreakCalibrationSafetyDataSheet(SDS)SimmerContaminationspicesSauteingHigh-RiskPopulationshazardlocal healthdepartmentDeep-fryingFood andDrugAdministration(FDA)Roasting/BakingsafetyauditbacteriaSanitizingseasoningLardingPoachDryheatGrillingReasonablecareCombinationheatMarinatinghandwashingvirusGriddlingflavorings41HazardCommunicationStandard (HCSor HAZCOM)pathogensSteamStir-fryingBardingBroilingPersonalprotectiveequipment(PPE)13520physicalcontaminationsPASSHACCPstatementMoistheatherbsLiabilityCleaning165OccupationalSafety andHealthAdministration(OSHA)chemicalsMicrowaveFoodborneillnessoutbreakCalibrationSafetyDataSheet(SDS)SimmerContaminationspicesSauteingHigh-RiskPopulationshazardlocal healthdepartmentDeep-fryingFood andDrugAdministration(FDA)Roasting/BakingsafetyauditbacteriaSanitizingseasoningLardingPoachDryheatGrillingReasonablecareCombinationheatMarinatinghandwashingvirusGriddling

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