Thermometerholdingtemperature Avoidusing cellphoneallergensChangeglovesbetweentasksSanitizerbucketFacemaskHealthDepartmentLabelfoodsHairnetEcoliMaintainHygieneWashFreshProducePestsightinglogpathogen140degrees For abovetemperaturelogWashHands for20secondsbacteriacleanfoodhandlerExpirationDate41FshelflifeRTEfoodsfoodsafetyHandwashing/GlovesThreecompartmentSinkcrosscontaminationSpeedwaySparkplugssalmonellalabelDiscard/ThrowAwayfoodCutGloveHeatto 165CoolfoodproperlyFirst inFirstoutLunchLadySanitizeThermometerholdingtemperature Avoidusing cellphoneallergensChangeglovesbetweentasksSanitizerbucketFacemaskHealthDepartmentLabelfoodsHairnetEcoliMaintainHygieneWashFreshProducePestsightinglogpathogen140degrees For abovetemperaturelogWashHands for20secondsbacteriacleanfoodhandlerExpirationDate41FshelflifeRTEfoodsfoodsafetyHandwashing/GlovesThreecompartmentSinkcrosscontaminationSpeedwaySparkplugssalmonellalabelDiscard/ThrowAwayfoodCutGloveHeatto 165CoolfoodproperlyFirst inFirstoutLunchLadySanitize

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