SHARPClosedtoed shoes,apron,hairtied backCrossContaminationScrape,wash, rinse,sanitize, airdryBakingSoda orSmother itBiological,Chemical,PhysicalPathogenLeft-SanitizeRight-WashFATTOM4hours2compartments2 ormore41-135degreesFBottomShelfIce pointor boilingpointSanitizeSalmonellaNausea,Vomiting,UpsetStomachHives,Swelling,AnaphylaxisSoy,Peanuts,Shellfish20secondsE.ColiClean,Separate,Cook,ChillMiseenplaceElderly,Pregnantwomen, Infants,CompromisedImmuneSystemPaperTowelsSHARPClosedtoed shoes,apron,hairtied backCrossContaminationScrape,wash, rinse,sanitize, airdryBakingSoda orSmother itBiological,Chemical,PhysicalPathogenLeft-SanitizeRight-WashFATTOM4hours2compartments2 ormore41-135degreesFBottomShelfIce pointor boilingpointSanitizeSalmonellaNausea,Vomiting,UpsetStomachHives,Swelling,AnaphylaxisSoy,Peanuts,Shellfish20secondsE.ColiClean,Separate,Cook,ChillMiseenplaceElderly,Pregnantwomen, Infants,CompromisedImmuneSystemPaperTowels

Food Safety Review - 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. SHARP
  2. Closed toed shoes, apron,hair tied back
  3. Cross Contamination
  4. Scrape, wash, rinse, sanitize, air dry
  5. Baking Soda or Smother it
  6. Biological, Chemical, Physical
  7. Pathogen
  8. Left-Sanitize Right- Wash
  9. FATTOM
  10. 4 hours
  11. 2 compartments
  12. 2 or more
  13. 41-135 degrees F
  14. Bottom Shelf
  15. Ice point or boiling point
  16. Sanitize
  17. Salmonella
  18. Nausea, Vomiting, Upset Stomach
  19. Hives, Swelling, Anaphylaxis
  20. Soy, Peanuts, Shellfish
  21. 20 seconds
  22. E.Coli
  23. Clean, Separate, Cook, Chill
  24. Mise en place
  25. Elderly, Pregnant women, Infants, Compromised Immune System
  26. Paper Towels