160℉CHEMICALCONTAMINANT0 ℉8STRAINERCOLANDER165℉PREGNANTHEPATITISACROSS-CONTAMINATION130℉CLOSTRIDIUMPERFRINGENSSLIP/FALLHAZARDSTAPHYLOCOCCUSAUREUS¼150℉CAMPYLOBACTERJEJUNIFIRE/BURNHAZARD155℉UNSANITARYHAZARDRAWTURKEYCANNEDFOODSE.COLINOROVIRUSPHYSICALCONTAMINANTBIOLOGICALCONTAMINANTREADYTO EATFOODSRAWFISHLISTERIAELECTRICSHOCKHAZARDBACTERIA135℉WHISK1640℉SANITIZING32CLOSTRIDIUMBOTULINUMRAWGROUNDBEEFCLEANINGSALMONELLA1160℉CHEMICALCONTAMINANT0 ℉8STRAINERCOLANDER165℉PREGNANTHEPATITISACROSS-CONTAMINATION130℉CLOSTRIDIUMPERFRINGENSSLIP/FALLHAZARDSTAPHYLOCOCCUSAUREUS¼150℉CAMPYLOBACTERJEJUNIFIRE/BURNHAZARD155℉UNSANITARYHAZARDRAWTURKEYCANNEDFOODSE.COLINOROVIRUSPHYSICALCONTAMINANTBIOLOGICALCONTAMINANTREADYTO EATFOODSRAWFISHLISTERIAELECTRICSHOCKHAZARDBACTERIA135℉WHISK1640℉SANITIZING32CLOSTRIDIUMBOTULINUMRAWGROUNDBEEFCLEANINGSALMONELLA1

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