RTEfoodsSanitizeEcoliCoolfoodproperlyCutGloveSanitizerbucketbacteriapathogenMaintainHygieneLunchLadytemperaturelogSpeedwaySparkplugsHeatto 165holdingtemperature WashFreshProducefoodhandlerDiscard/ThrowAwayfoodallergensThreecompartmentSinkcleanAvoidusing cellphonePestsightinglogcrosscontaminationFirst inFirstout41FWashHands for20secondsHairnetHealthDepartmentThermometerLabelfoodslabelExpirationDatefoodsafetyHandwashing/GlovessalmonellaChangeglovesbetweentasksshelflife140degrees For aboveFacemaskRTEfoodsSanitizeEcoliCoolfoodproperlyCutGloveSanitizerbucketbacteriapathogenMaintainHygieneLunchLadytemperaturelogSpeedwaySparkplugsHeatto 165holdingtemperature WashFreshProducefoodhandlerDiscard/ThrowAwayfoodallergensThreecompartmentSinkcleanAvoidusing cellphonePestsightinglogcrosscontaminationFirst inFirstout41FWashHands for20secondsHairnetHealthDepartmentThermometerLabelfoodslabelExpirationDatefoodsafetyHandwashing/GlovessalmonellaChangeglovesbetweentasksshelflife140degrees For aboveFacemask

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