CrosscontaminationFirstInFirstOutdry andfree ofspillsgoodsanitationpractices20 secondsor HappyBirthdaysong twicecontaminationof the food ispreventedPrevent illnessand spread ofinfections toothers & removegerms fromhandswet, lather,scrub,rinse anddryNoAfter allbreaks andbefore goingto or back toworkAs soon asthey becometorn or soiledYesChangeglovesCleaningTemperaturesof 40 degreesF or belowSanitizetime andtemperatureabuseFoodbornebacteriaWashingyourhandscleanandsanitizecoolantmaterialsfoodthermometerGlovesKeep hotfoods hotCrosscontaminationFirstInFirstOutdry andfree ofspillsgoodsanitationpractices20 secondsor HappyBirthdaysong twicecontaminationof the food ispreventedPrevent illnessand spread ofinfections toothers & removegerms fromhandswet, lather,scrub,rinse anddryNoAfter allbreaks andbefore goingto or back toworkAs soon asthey becometorn or soiledYesChangeglovesCleaningTemperaturesof 40 degreesF or belowSanitizetime andtemperatureabuseFoodbornebacteriaWashingyourhandscleanandsanitizecoolantmaterialsfoodthermometerGlovesKeep hotfoods hot

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