STRAINERCOLANDERFIRE/BURNHAZARDCAMPYLOBACTERJEJUNI1ELECTRICSHOCKHAZARDLISTERIAHEPATITISASANITIZING16PREGNANT165℉155℉130℉SALMONELLAWHISKRAWTURKEY8RAWFISHSLIP/FALLHAZARDE.COLI135℉RAWGROUNDBEEF0 ℉CHEMICALCONTAMINANTCLOSTRIDIUMPERFRINGENSCLEANINGREADYTO EATFOODS150℉STAPHYLOCOCCUSAUREUSCLOSTRIDIUMBOTULINUM2CANNEDFOODSUNSANITARYHAZARDNOROVIRUSCROSS-CONTAMINATIONBACTERIA3PHYSICALCONTAMINANTBIOLOGICALCONTAMINANT160℉40℉¼STRAINERCOLANDERFIRE/BURNHAZARDCAMPYLOBACTERJEJUNI1ELECTRICSHOCKHAZARDLISTERIAHEPATITISASANITIZING16PREGNANT165℉155℉130℉SALMONELLAWHISKRAWTURKEY8RAWFISHSLIP/FALLHAZARDE.COLI135℉RAWGROUNDBEEF0 ℉CHEMICALCONTAMINANTCLOSTRIDIUMPERFRINGENSCLEANINGREADYTO EATFOODS150℉STAPHYLOCOCCUSAUREUSCLOSTRIDIUMBOTULINUM2CANNEDFOODSUNSANITARYHAZARDNOROVIRUSCROSS-CONTAMINATIONBACTERIA3PHYSICALCONTAMINANTBIOLOGICALCONTAMINANT160℉40℉¼

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