SALMONELLA0 ℉CROSS-CONTAMINATION2155℉RAWGROUNDBEEFSTRAINERCOLANDERCLOSTRIDIUMBOTULINUMNOROVIRUSCANNEDFOODSSANITIZINGHEPATITISA3150℉1READYTO EATFOODSRAWFISHBIOLOGICALCONTAMINANTUNSANITARYHAZARDSLIP/FALLHAZARDE.COLIPHYSICALCONTAMINANTCAMPYLOBACTERJEJUNISTAPHYLOCOCCUSAUREUS165℉40℉130℉¼PREGNANTFIRE/BURNHAZARDLISTERIA135℉ELECTRICSHOCKHAZARDCLEANING160℉BACTERIACLOSTRIDIUMPERFRINGENS816WHISKRAWTURKEYCHEMICALCONTAMINANTSALMONELLA0 ℉CROSS-CONTAMINATION2155℉RAWGROUNDBEEFSTRAINERCOLANDERCLOSTRIDIUMBOTULINUMNOROVIRUSCANNEDFOODSSANITIZINGHEPATITISA3150℉1READYTO EATFOODSRAWFISHBIOLOGICALCONTAMINANTUNSANITARYHAZARDSLIP/FALLHAZARDE.COLIPHYSICALCONTAMINANTCAMPYLOBACTERJEJUNISTAPHYLOCOCCUSAUREUS165℉40℉130℉¼PREGNANTFIRE/BURNHAZARDLISTERIA135℉ELECTRICSHOCKHAZARDCLEANING160℉BACTERIACLOSTRIDIUMPERFRINGENS816WHISKRAWTURKEYCHEMICALCONTAMINANT

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