foodthermometergoodsanitationpracticesFoodbornebacteriaTemperaturesof 40 degreesF or belowFirstInFirstOut20 secondsor HappyBirthdaysong twiceGlovesWashingyourhandswet, lather,scrub,rinse anddryCrosscontaminationNoChangeglovestime andtemperatureabuseCleaningKeep hotfoods hotSanitizeAs soon asthey becometorn or soiledYesPrevent illnessand spread ofinfections toothers & removegerms fromhandsAfter allbreaks andbefore goingto or back toworkcontaminationof the food ispreventedcoolantmaterialsdry andfree ofspillscleanandsanitizefoodthermometergoodsanitationpracticesFoodbornebacteriaTemperaturesof 40 degreesF or belowFirstInFirstOut20 secondsor HappyBirthdaysong twiceGlovesWashingyourhandswet, lather,scrub,rinse anddryCrosscontaminationNoChangeglovestime andtemperatureabuseCleaningKeep hotfoods hotSanitizeAs soon asthey becometorn or soiledYesPrevent illnessand spread ofinfections toothers & removegerms fromhandsAfter allbreaks andbefore goingto or back toworkcontaminationof the food ispreventedcoolantmaterialsdry andfree ofspillscleanandsanitize

Food Safety Bingo - 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. food thermometer
  2. good sanitation practices
  3. Foodborne bacteria
  4. Temperatures of 40 degrees F or below
  5. First In First Out
  6. 20 seconds or Happy Birthday song twice
  7. Gloves
  8. Washing your hands
  9. wet, lather, scrub, rinse and dry
  10. Cross contamination
  11. No
  12. Change gloves
  13. time and temperature abuse
  14. Cleaning
  15. Keep hot foods hot
  16. Sanitize
  17. As soon as they become torn or soiled
  18. Yes
  19. Prevent illness and spread of infections to others & remove germs from hands
  20. After all breaks and before going to or back to work
  21. contamination of the food is prevented
  22. coolant materials
  23. dry and free of spills
  24. clean and sanitize