wet, lather,scrub,rinse anddryCleaningAfter allbreaks andbefore goingto or back toworkFoodbornebacteria20 secondsor HappyBirthdaysong twicedry andfree ofspillsPrevent illnessand spread ofinfections toothers & removegerms fromhandsWashingyourhandsNoYesTemperaturesof 40 degreesF or belowGlovesSanitizefoodthermometertime andtemperatureabuseKeep hotfoods hotChangeglovesAs soon asthey becometorn or soiledcontaminationof the food ispreventedgoodsanitationpracticesCrosscontaminationcleanandsanitizecoolantmaterialsFirstInFirstOutwet, lather,scrub,rinse anddryCleaningAfter allbreaks andbefore goingto or back toworkFoodbornebacteria20 secondsor HappyBirthdaysong twicedry andfree ofspillsPrevent illnessand spread ofinfections toothers & removegerms fromhandsWashingyourhandsNoYesTemperaturesof 40 degreesF or belowGlovesSanitizefoodthermometertime andtemperatureabuseKeep hotfoods hotChangeglovesAs soon asthey becometorn or soiledcontaminationof the food ispreventedgoodsanitationpracticesCrosscontaminationcleanandsanitizecoolantmaterialsFirstInFirstOut

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