1640℉150℉FIRE/BURNHAZARD160℉135℉0 ℉¼E.COLIPREGNANTCLEANINGCANNEDFOODSREADYTO EATFOODSSTRAINERCOLANDER130℉CROSS-CONTAMINATIONSALMONELLARAWGROUNDBEEFLISTERIABACTERIACHEMICALCONTAMINANTSANITIZINGSLIP/FALLHAZARD8BIOLOGICALCONTAMINANTCAMPYLOBACTERJEJUNIHEPATITISAWHISK2NOROVIRUSRAWFISHUNSANITARYHAZARDPHYSICALCONTAMINANT165℉155℉3CLOSTRIDIUMPERFRINGENSELECTRICSHOCKHAZARDSTAPHYLOCOCCUSAUREUSRAWTURKEY1CLOSTRIDIUMBOTULINUM1640℉150℉FIRE/BURNHAZARD160℉135℉0 ℉¼E.COLIPREGNANTCLEANINGCANNEDFOODSREADYTO EATFOODSSTRAINERCOLANDER130℉CROSS-CONTAMINATIONSALMONELLARAWGROUNDBEEFLISTERIABACTERIACHEMICALCONTAMINANTSANITIZINGSLIP/FALLHAZARD8BIOLOGICALCONTAMINANTCAMPYLOBACTERJEJUNIHEPATITISAWHISK2NOROVIRUSRAWFISHUNSANITARYHAZARDPHYSICALCONTAMINANT165℉155℉3CLOSTRIDIUMPERFRINGENSELECTRICSHOCKHAZARDSTAPHYLOCOCCUSAUREUSRAWTURKEY1CLOSTRIDIUMBOTULINUM

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