CLOSTRIDIUMBOTULINUMWHISK150℉FIRE/BURNHAZARD8RAWTURKEY0 ℉LISTERIASTRAINERCOLANDERCROSS-CONTAMINATION3PHYSICALCONTAMINANT40℉E.COLIRAWGROUNDBEEF165℉SALMONELLACHEMICALCONTAMINANTBIOLOGICALCONTAMINANT16UNSANITARYHAZARDNOROVIRUSPREGNANTCLEANING155℉ELECTRICSHOCKHAZARDRAWFISHHEPATITISASLIP/FALLHAZARD1130℉SANITIZING¼160℉CANNEDFOODS2CLOSTRIDIUMPERFRINGENSSTAPHYLOCOCCUSAUREUSREADYTO EATFOODSBACTERIACAMPYLOBACTERJEJUNI135℉CLOSTRIDIUMBOTULINUMWHISK150℉FIRE/BURNHAZARD8RAWTURKEY0 ℉LISTERIASTRAINERCOLANDERCROSS-CONTAMINATION3PHYSICALCONTAMINANT40℉E.COLIRAWGROUNDBEEF165℉SALMONELLACHEMICALCONTAMINANTBIOLOGICALCONTAMINANT16UNSANITARYHAZARDNOROVIRUSPREGNANTCLEANING155℉ELECTRICSHOCKHAZARDRAWFISHHEPATITISASLIP/FALLHAZARD1130℉SANITIZING¼160℉CANNEDFOODS2CLOSTRIDIUMPERFRINGENSSTAPHYLOCOCCUSAUREUSREADYTO EATFOODSBACTERIACAMPYLOBACTERJEJUNI135℉

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