ELECTRICSHOCKHAZARDCHEMICALCONTAMINANT2STRAINERCOLANDER160℉PHYSICALCONTAMINANT1WHISKRAWFISH16SANITIZING155℉165℉130℉CAMPYLOBACTERJEJUNICANNEDFOODS¼E.COLI135℉CROSS-CONTAMINATIONLISTERIACLOSTRIDIUMPERFRINGENS0 ℉BIOLOGICALCONTAMINANTRAWGROUNDBEEFNOROVIRUSHEPATITISASTAPHYLOCOCCUSAUREUSRAWTURKEYFIRE/BURNHAZARDSLIP/FALLHAZARDCLEANINGREADYTO EATFOODS3UNSANITARYHAZARDCLOSTRIDIUMBOTULINUM40℉BACTERIA8SALMONELLAPREGNANT150℉ELECTRICSHOCKHAZARDCHEMICALCONTAMINANT2STRAINERCOLANDER160℉PHYSICALCONTAMINANT1WHISKRAWFISH16SANITIZING155℉165℉130℉CAMPYLOBACTERJEJUNICANNEDFOODS¼E.COLI135℉CROSS-CONTAMINATIONLISTERIACLOSTRIDIUMPERFRINGENS0 ℉BIOLOGICALCONTAMINANTRAWGROUNDBEEFNOROVIRUSHEPATITISASTAPHYLOCOCCUSAUREUSRAWTURKEYFIRE/BURNHAZARDSLIP/FALLHAZARDCLEANINGREADYTO EATFOODS3UNSANITARYHAZARDCLOSTRIDIUMBOTULINUM40℉BACTERIA8SALMONELLAPREGNANT150℉

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