8CLOSTRIDIUMBOTULINUM150℉FIRE/BURNHAZARDCANNEDFOODSREADYTO EATFOODSE.COLI160℉BACTERIA165℉UNSANITARYHAZARDSTRAINERCOLANDER155℉PHYSICALCONTAMINANTNOROVIRUSCLOSTRIDIUMPERFRINGENSCAMPYLOBACTERJEJUNISTAPHYLOCOCCUSAUREUSWHISK0 ℉RAWTURKEYSANITIZING3SLIP/FALLHAZARDELECTRICSHOCKHAZARDCHEMICALCONTAMINANTHEPATITISA40℉1BIOLOGICALCONTAMINANTCROSS-CONTAMINATIONLISTERIA16135℉CLEANING2130℉SALMONELLARAWFISHRAWGROUNDBEEF¼PREGNANT8CLOSTRIDIUMBOTULINUM150℉FIRE/BURNHAZARDCANNEDFOODSREADYTO EATFOODSE.COLI160℉BACTERIA165℉UNSANITARYHAZARDSTRAINERCOLANDER155℉PHYSICALCONTAMINANTNOROVIRUSCLOSTRIDIUMPERFRINGENSCAMPYLOBACTERJEJUNISTAPHYLOCOCCUSAUREUSWHISK0 ℉RAWTURKEYSANITIZING3SLIP/FALLHAZARDELECTRICSHOCKHAZARDCHEMICALCONTAMINANTHEPATITISA40℉1BIOLOGICALCONTAMINANTCROSS-CONTAMINATIONLISTERIA16135℉CLEANING2130℉SALMONELLARAWFISHRAWGROUNDBEEF¼PREGNANT

Safety & Sanitation Review - 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. 8
  2. CLOSTRIDIUM BOTULINUM
  3. 150 ℉
  4. FIRE/BURN HAZARD
  5. CANNED FOODS
  6. READY TO EAT FOODS
  7. E. COLI
  8. 160 ℉
  9. BACTERIA
  10. 165 ℉
  11. UNSANITARY HAZARD
  12. STRAINER COLANDER
  13. 155 ℉
  14. PHYSICAL CONTAMINANT
  15. NOROVIRUS
  16. CLOSTRIDIUM PERFRINGENS
  17. CAMPYLOBACTER JEJUNI
  18. STAPHYLOCOCCUS AUREUS
  19. WHISK
  20. 0 ℉
  21. RAW TURKEY
  22. SANITIZING
  23. 3
  24. SLIP/FALL HAZARD
  25. ELECTRIC SHOCK HAZARD
  26. CHEMICAL CONTAMINANT
  27. HEPATITIS A
  28. 40 ℉
  29. 1
  30. BIOLOGICAL CONTAMINANT
  31. CROSS-CONTAMINATION
  32. LISTERIA
  33. 16
  34. 135 ℉
  35. CLEANING
  36. 2
  37. 130 ℉
  38. SALMONELLA
  39. RAW FISH
  40. RAW GROUND BEEF
  41. ¼
  42. PREGNANT