herbsphysicalcontaminationschemicalsSafetyDataSheet(SDS)MicrowaveGriddlingStir-fryingSanitizingSimmerpathogensvirusDeep-fryinglocal healthdepartment165OccupationalSafety andHealthAdministration(OSHA)Marinating20seasoningCombinationheatspicesPoachSauteingCleaningHigh-RiskPopulationsFood andDrugAdministration(FDA)safetyauditFoodborneillnessoutbreakLardingHazardCommunicationStandard (HCSor HAZCOM)MoistheatDryheatbacteriaContaminationGrillinghazardSteamflavoringsHACCPstatement135Roasting/BakingBardingReasonablecarehandwashingBroiling41Personalprotectiveequipment(PPE)PASSCalibrationLiabilityherbsphysicalcontaminationschemicalsSafetyDataSheet(SDS)MicrowaveGriddlingStir-fryingSanitizingSimmerpathogensvirusDeep-fryinglocal healthdepartment165OccupationalSafety andHealthAdministration(OSHA)Marinating20seasoningCombinationheatspicesPoachSauteingCleaningHigh-RiskPopulationsFood andDrugAdministration(FDA)safetyauditFoodborneillnessoutbreakLardingHazardCommunicationStandard (HCSor HAZCOM)MoistheatDryheatbacteriaContaminationGrillinghazardSteamflavoringsHACCPstatement135Roasting/BakingBardingReasonablecarehandwashingBroiling41Personalprotectiveequipment(PPE)PASSCalibrationLiability

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