crabpartialcookingicewaterbathpooledeggs145beefroastporkroasttemperature155shellstocktagschildrenshelleggs6inchescrabcakefloundericepaddletwohoursicewaterbathshrimp90dayseggscooked forimmediateservicesalmonconsumeradvisorycrosscontaminationsixhoursfourhoursdangerzonetcssaladspathogenshighrisk165storagereadyto eatfood135thaweggscooked tobe hotheldtwofourrulecrabpartialcookingicewaterbathpooledeggs145beefroastporkroasttemperature155shellstocktagschildrenshelleggs6inchescrabcakefloundericepaddletwohoursicewaterbathshrimp90dayseggscooked forimmediateservicesalmonconsumeradvisorycrosscontaminationsixhoursfourhoursdangerzonetcssaladspathogenshighrisk165storagereadyto eatfood135thaweggscooked tobe hotheldtwofourrule

Storage & Preparation - 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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
  1. crab
  2. partial cooking
  3. ice water bath
  4. pooled eggs
  5. 145
  6. beef roast
  7. pork roast
  8. temperature
  9. 155
  10. shellstock tags
  11. children
  12. shell eggs
  13. 6 inches
  14. crab cake
  15. flounder
  16. ice paddle
  17. two hours
  18. ice water bath
  19. shrimp
  20. 90 days
  21. eggs cooked for immediate service
  22. salmon
  23. consumer advisory
  24. cross contamination
  25. six hours
  26. four hours
  27. danger zone
  28. tcs salads
  29. pathogens
  30. high risk
  31. 165
  32. storage
  33. ready to eat food
  34. 135
  35. thaw
  36. eggs cooked to be hot held
  37. two four rule