Keep hotfoods hotfoodthermometercontaminationof the food ispreventedCrosscontaminationNo20 secondsor HappyBirthdaysong twiceWashingyourhandsGlovestime andtemperatureabuseTemperaturesof 40 degreesF or belowcoolantmaterialsChangeglovesCleaningSanitizeFoodbornebacteriaYescleanandsanitizeAs soon asthey becometorn or soiledPrevent illnessand spread ofinfections toothers & removegerms fromhandsFirstInFirstOutAfter allbreaks andbefore goingto or back toworkgoodsanitationpracticesdry andfree ofspillswet, lather,scrub,rinse anddryKeep hotfoods hotfoodthermometercontaminationof the food ispreventedCrosscontaminationNo20 secondsor HappyBirthdaysong twiceWashingyourhandsGlovestime andtemperatureabuseTemperaturesof 40 degreesF or belowcoolantmaterialsChangeglovesCleaningSanitizeFoodbornebacteriaYescleanandsanitizeAs soon asthey becometorn or soiledPrevent illnessand spread ofinfections toothers & removegerms fromhandsFirstInFirstOutAfter allbreaks andbefore goingto or back toworkgoodsanitationpracticesdry andfree ofspillswet, lather,scrub,rinse anddry

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