0 ℉8CANNEDFOODS1NOROVIRUSPREGNANTCLOSTRIDIUMBOTULINUMCHEMICALCONTAMINANT155℉E.COLI3BIOLOGICALCONTAMINANTRAWFISHRAWTURKEYREADYTO EATFOODS165℉RAWGROUNDBEEFUNSANITARYHAZARDSANITIZINGSLIP/FALLHAZARD16STRAINERCOLANDER40℉150℉2135℉STAPHYLOCOCCUSAUREUSELECTRICSHOCKHAZARDSALMONELLAFIRE/BURNHAZARD¼BACTERIALISTERIACLEANINGCAMPYLOBACTERJEJUNI130℉CROSS-CONTAMINATIONWHISKHEPATITISA160℉PHYSICALCONTAMINANTCLOSTRIDIUMPERFRINGENS0 ℉8CANNEDFOODS1NOROVIRUSPREGNANTCLOSTRIDIUMBOTULINUMCHEMICALCONTAMINANT155℉E.COLI3BIOLOGICALCONTAMINANTRAWFISHRAWTURKEYREADYTO EATFOODS165℉RAWGROUNDBEEFUNSANITARYHAZARDSANITIZINGSLIP/FALLHAZARD16STRAINERCOLANDER40℉150℉2135℉STAPHYLOCOCCUSAUREUSELECTRICSHOCKHAZARDSALMONELLAFIRE/BURNHAZARD¼BACTERIALISTERIACLEANINGCAMPYLOBACTERJEJUNI130℉CROSS-CONTAMINATIONWHISKHEPATITISA160℉PHYSICALCONTAMINANTCLOSTRIDIUMPERFRINGENS

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