Discard/ThrowAwayfoodfoodsafetyExpirationDate140degrees For aboveshelflifeWashHands for20secondsThermometerLabelfoodsbacteriaLunchLadyWashFreshProduceFacemaskHeatto 165SanitizeCutGlovetemperaturelog41FThreecompartmentSinkallergensFirst inFirstoutHairnetholdingtemperature cleansalmonellaHandwashing/GlovesfoodhandlerChangeglovesbetweentasksAvoidusing cellphoneHealthDepartmentSpeedwaySparkplugsPestsightinglogpathogenEcoliSanitizerbucketCoolfoodproperlyMaintainHygieneRTEfoodslabelcrosscontaminationDiscard/ThrowAwayfoodfoodsafetyExpirationDate140degrees For aboveshelflifeWashHands for20secondsThermometerLabelfoodsbacteriaLunchLadyWashFreshProduceFacemaskHeatto 165SanitizeCutGlovetemperaturelog41FThreecompartmentSinkallergensFirst inFirstoutHairnetholdingtemperature cleansalmonellaHandwashing/GlovesfoodhandlerChangeglovesbetweentasksAvoidusing cellphoneHealthDepartmentSpeedwaySparkplugsPestsightinglogpathogenEcoliSanitizerbucketCoolfoodproperlyMaintainHygieneRTEfoodslabelcrosscontamination

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