foodthermometerAs soon asthey becometorn or soiledYesgoodsanitationpracticesCrosscontamination20 secondsor HappyBirthdaysong twiceNocontaminationof the food ispreventedcoolantmaterialscleanandsanitizetime andtemperatureabuseFirstInFirstOutPrevent illnessand spread ofinfections toothers & removegerms fromhandsChangeglovesdry andfree ofspillswet, lather,scrub,rinse anddryWashingyourhandsKeep hotfoods hotCleaningSanitizeAfter allbreaks andbefore goingto or back toworkTemperaturesof 40 degreesF or belowGlovesFoodbornebacteriafoodthermometerAs soon asthey becometorn or soiledYesgoodsanitationpracticesCrosscontamination20 secondsor HappyBirthdaysong twiceNocontaminationof the food ispreventedcoolantmaterialscleanandsanitizetime andtemperatureabuseFirstInFirstOutPrevent illnessand spread ofinfections toothers & removegerms fromhandsChangeglovesdry andfree ofspillswet, lather,scrub,rinse anddryWashingyourhandsKeep hotfoods hotCleaningSanitizeAfter allbreaks andbefore goingto or back toworkTemperaturesof 40 degreesF or belowGlovesFoodbornebacteria

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