3E.COLIRAWTURKEYSLIP/FALLHAZARD40℉BIOLOGICALCONTAMINANT150℉SALMONELLAHEPATITISAPREGNANTCLEANING165℉8155℉READYTO EATFOODSRAWFISHCHEMICALCONTAMINANTCANNEDFOODSRAWGROUNDBEEFBACTERIACLOSTRIDIUMBOTULINUM1CAMPYLOBACTERJEJUNIFIRE/BURNHAZARDSANITIZINGNOROVIRUSSTAPHYLOCOCCUSAUREUS160℉¼16ELECTRICSHOCKHAZARDCROSS-CONTAMINATION2STRAINERCOLANDERUNSANITARYHAZARDPHYSICALCONTAMINANTLISTERIAWHISK135℉CLOSTRIDIUMPERFRINGENS130℉0 ℉3E.COLIRAWTURKEYSLIP/FALLHAZARD40℉BIOLOGICALCONTAMINANT150℉SALMONELLAHEPATITISAPREGNANTCLEANING165℉8155℉READYTO EATFOODSRAWFISHCHEMICALCONTAMINANTCANNEDFOODSRAWGROUNDBEEFBACTERIACLOSTRIDIUMBOTULINUM1CAMPYLOBACTERJEJUNIFIRE/BURNHAZARDSANITIZINGNOROVIRUSSTAPHYLOCOCCUSAUREUS160℉¼16ELECTRICSHOCKHAZARDCROSS-CONTAMINATION2STRAINERCOLANDERUNSANITARYHAZARDPHYSICALCONTAMINANTLISTERIAWHISK135℉CLOSTRIDIUMPERFRINGENS130℉0 ℉

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