temperatureeggscooked tobe hotheldsalmonchildren165crabcakecrabbeefroastshellstocktagstwofourruleporkroast155icewaterbathdangerzoneicewaterbathpartialcookingstorage145icepaddletwohoursreadyto eatfood13590dayspathogensconsumeradvisoryeggscooked forimmediateservicehighriskshelleggsfourhourspooledeggsthawsixhoursflounder6inchescrosscontaminationshrimptcssaladstemperatureeggscooked tobe hotheldsalmonchildren165crabcakecrabbeefroastshellstocktagstwofourruleporkroast155icewaterbathdangerzoneicewaterbathpartialcookingstorage145icepaddletwohoursreadyto eatfood13590dayspathogensconsumeradvisoryeggscooked forimmediateservicehighriskshelleggsfourhourspooledeggsthawsixhoursflounder6inchescrosscontaminationshrimptcssalads

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.


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