SanitizerbucketEcoliAvoidusing cellphoneSanitizeWashHands for20secondsHeatto 165temperaturelogDiscard/ThrowAwayfoodRTEfoodscrosscontaminationbacteriacleanPestsightinglogallergensholdingtemperature shelflifelabelHandwashing/GlovesThreecompartmentSinkfoodsafetyLabelfoodsChangeglovesbetweentasksCutGloveThermometerHealthDepartmentLunchLadysalmonellaHairnetCoolfoodproperly41FMaintainHygieneExpirationDateSpeedwaySparkplugsFirst inFirstoutpathogenFacemaskWashFreshProducefoodhandler140degrees For aboveSanitizerbucketEcoliAvoidusing cellphoneSanitizeWashHands for20secondsHeatto 165temperaturelogDiscard/ThrowAwayfoodRTEfoodscrosscontaminationbacteriacleanPestsightinglogallergensholdingtemperature shelflifelabelHandwashing/GlovesThreecompartmentSinkfoodsafetyLabelfoodsChangeglovesbetweentasksCutGloveThermometerHealthDepartmentLunchLadysalmonellaHairnetCoolfoodproperly41FMaintainHygieneExpirationDateSpeedwaySparkplugsFirst inFirstoutpathogenFacemaskWashFreshProducefoodhandler140degrees For above

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