SanitizefoodsafetyHeatto 165FacemasktemperaturelogallergensRTEfoodsChangeglovesbetweentasksThreecompartmentSinkEcolipathogensalmonellaclean140degrees For above41FAvoidusing cellphonefoodhandlerHealthDepartmentFirst inFirstoutlabelExpirationDateCutGloveHandwashing/GlovesLabelfoodsSpeedwaySparkplugsWashHands for20secondsThermometershelflifeHairnetCoolfoodproperlyDiscard/ThrowAwayfoodbacteriaSanitizerbucketholdingtemperature crosscontaminationWashFreshProduceMaintainHygienePestsightinglogLunchLadySanitizefoodsafetyHeatto 165FacemasktemperaturelogallergensRTEfoodsChangeglovesbetweentasksThreecompartmentSinkEcolipathogensalmonellaclean140degrees For above41FAvoidusing cellphonefoodhandlerHealthDepartmentFirst inFirstoutlabelExpirationDateCutGloveHandwashing/GlovesLabelfoodsSpeedwaySparkplugsWashHands for20secondsThermometershelflifeHairnetCoolfoodproperlyDiscard/ThrowAwayfoodbacteriaSanitizerbucketholdingtemperature crosscontaminationWashFreshProduceMaintainHygienePestsightinglogLunchLady

Food Safety & Sanitation - 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. Sanitize
  2. food safety
  3. Heat to 165
  4. Face mask
  5. temperature log
  6. allergens
  7. RTE foods
  8. Change gloves between tasks
  9. Three compartment Sink
  10. Ecoli
  11. pathogen
  12. salmonella
  13. clean
  14. 140 degrees F or above
  15. 41F
  16. Avoid using cell phone
  17. food handler
  18. Health Department
  19. First in First out
  20. label
  21. Expiration Date
  22. Cut Glove
  23. Hand washing/ Gloves
  24. Label foods
  25. Speedway Sparkplugs
  26. Wash Hands for 20 seconds
  27. Thermometer
  28. shelf life
  29. Hairnet
  30. Cool food properly
  31. Discard/ Throw Away food
  32. bacteria
  33. Sanitizer bucket
  34. holding temperature
  35. cross contamination
  36. Wash Fresh Produce
  37. Maintain Hygiene
  38. Pest sighting log
  39. Lunch Lady