shellfishcleanchildreneggstofuchickenphysicalhazardCrossContaminationinsurancepremiumsloss ofreputationslicedmelonTCSFoodmedicalcostsfoodborneillnessoutbreakpreventelderlyunapprovedsupplierstimetemperatureabusecuttomatoespathogenssproutsbiologicalhazardfishbakedpotatoeshandwashingembarrassmentstaffturnoverchemicalhazardfoodborneillnesslambporkricecontaminationhigh riskpopulationDairyProductscontaminatedequipmentmilkcookedfruits &vegetablespoorpersonalhygienecontroluntreatedgarlic & oilmixturesbeefloss ofsalessanitizecutleafygreensshellfishcleanchildreneggstofuchickenphysicalhazardCrossContaminationinsurancepremiumsloss ofreputationslicedmelonTCSFoodmedicalcostsfoodborneillnessoutbreakpreventelderlyunapprovedsupplierstimetemperatureabusecuttomatoespathogenssproutsbiologicalhazardfishbakedpotatoeshandwashingembarrassmentstaffturnoverchemicalhazardfoodborneillnesslambporkricecontaminationhigh riskpopulationDairyProductscontaminatedequipmentmilkcookedfruits &vegetablespoorpersonalhygienecontroluntreatedgarlic & oilmixturesbeefloss ofsalessanitizecutleafygreens

Providing Safe Food - 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. shellfish
  2. clean
  3. children
  4. eggs
  5. tofu
  6. chicken
  7. physical hazard
  8. Cross Contamination
  9. insurance premiums
  10. loss of reputation
  11. sliced melon
  12. TCS Food
  13. medical costs
  14. foodborne illness outbreak
  15. prevent
  16. elderly
  17. unapproved suppliers
  18. time temperature abuse
  19. cut tomatoes
  20. pathogens
  21. sprouts
  22. biological hazard
  23. fish
  24. baked potatoes
  25. handwashing
  26. embarrassment
  27. staff turnover
  28. chemical hazard
  29. foodborne illness
  30. lamb
  31. pork
  32. rice
  33. contamination
  34. high risk population
  35. Dairy Products
  36. contaminated equipment
  37. milk
  38. cooked fruits & vegetables
  39. poor personal hygiene
  40. control
  41. untreated garlic & oil mixtures
  42. beef
  43. loss of sales
  44. sanitize
  45. cut leafy greens