ThreecompartmentSinkDiscard/ThrowAwayfood41FpathogenSanitizebacteriaholdingtemperature temperaturelogWashFreshProduceWashHands for20secondsMaintainHygieneCutGloveRTEfoodsallergensHeatto 165ExpirationDateAvoidusing cellphoneLunchLadyPestsightinglog140degrees For aboveSpeedwaySparkplugscleanshelflifeEcolilabelHairnetsalmonellaFirst inFirstoutChangeglovesbetweentasksCoolfoodproperlyfoodhandlerHealthDepartmentThermometerFacemaskcrosscontaminationfoodsafetyHandwashing/GlovesSanitizerbucketLabelfoodsThreecompartmentSinkDiscard/ThrowAwayfood41FpathogenSanitizebacteriaholdingtemperature temperaturelogWashFreshProduceWashHands for20secondsMaintainHygieneCutGloveRTEfoodsallergensHeatto 165ExpirationDateAvoidusing cellphoneLunchLadyPestsightinglog140degrees For aboveSpeedwaySparkplugscleanshelflifeEcolilabelHairnetsalmonellaFirst inFirstoutChangeglovesbetweentasksCoolfoodproperlyfoodhandlerHealthDepartmentThermometerFacemaskcrosscontaminationfoodsafetyHandwashing/GlovesSanitizerbucketLabelfoods

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