CANNEDFOODS150℉READYTO EATFOODSSTRAINERCOLANDERRAWTURKEYHEPATITISA40℉CLEANINGSLIP/FALLHAZARDUNSANITARYHAZARDSALMONELLANOROVIRUSPREGNANT1FIRE/BURNHAZARDSANITIZINGWHISKRAWGROUNDBEEFSTAPHYLOCOCCUSAUREUSBIOLOGICALCONTAMINANTELECTRICSHOCKHAZARDCROSS-CONTAMINATION80 ℉3135℉E.COLIPHYSICALCONTAMINANT¼155℉CLOSTRIDIUMBOTULINUMCHEMICALCONTAMINANT160℉2CAMPYLOBACTERJEJUNI165℉RAWFISH16CLOSTRIDIUMPERFRINGENSLISTERIABACTERIA130℉CANNEDFOODS150℉READYTO EATFOODSSTRAINERCOLANDERRAWTURKEYHEPATITISA40℉CLEANINGSLIP/FALLHAZARDUNSANITARYHAZARDSALMONELLANOROVIRUSPREGNANT1FIRE/BURNHAZARDSANITIZINGWHISKRAWGROUNDBEEFSTAPHYLOCOCCUSAUREUSBIOLOGICALCONTAMINANTELECTRICSHOCKHAZARDCROSS-CONTAMINATION80 ℉3135℉E.COLIPHYSICALCONTAMINANT¼155℉CLOSTRIDIUMBOTULINUMCHEMICALCONTAMINANT160℉2CAMPYLOBACTERJEJUNI165℉RAWFISH16CLOSTRIDIUMPERFRINGENSLISTERIABACTERIA130℉

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