165℉BACTERIABIOLOGICALCONTAMINANTCLOSTRIDIUMPERFRINGENS1CLEANING150℉0 ℉RAWTURKEYE.COLIELECTRICSHOCKHAZARD135℉155℉FIRE/BURNHAZARDUNSANITARYHAZARDCROSS-CONTAMINATIONSTRAINERCOLANDER130℉2PHYSICALCONTAMINANT40℉¼READYTO EATFOODSCHEMICALCONTAMINANTSLIP/FALLHAZARDCAMPYLOBACTERJEJUNI8CANNEDFOODSRAWGROUNDBEEFCLOSTRIDIUMBOTULINUM160℉STAPHYLOCOCCUSAUREUSSANITIZING3NOROVIRUS16LISTERIASALMONELLAHEPATITISAWHISKRAWFISHPREGNANT165℉BACTERIABIOLOGICALCONTAMINANTCLOSTRIDIUMPERFRINGENS1CLEANING150℉0 ℉RAWTURKEYE.COLIELECTRICSHOCKHAZARD135℉155℉FIRE/BURNHAZARDUNSANITARYHAZARDCROSS-CONTAMINATIONSTRAINERCOLANDER130℉2PHYSICALCONTAMINANT40℉¼READYTO EATFOODSCHEMICALCONTAMINANTSLIP/FALLHAZARDCAMPYLOBACTERJEJUNI8CANNEDFOODSRAWGROUNDBEEFCLOSTRIDIUMBOTULINUM160℉STAPHYLOCOCCUSAUREUSSANITIZING3NOROVIRUS16LISTERIASALMONELLAHEPATITISAWHISKRAWFISHPREGNANT

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