BottomShelfLeft-SanitizeRight-WashScrape,wash, rinse,sanitize, airdryE.ColiBiological,Chemical,Physical41-135degreesFElderly,Pregnantwomen, Infants,CompromisedImmuneSystemBakingSoda orSmother it4hoursSHARPSalmonellaFATTOMNausea,Vomiting,UpsetStomachCrossContaminationIce pointor boilingpointPathogen2compartmentsMiseenplacePaperTowelsSoy,Peanuts,Shellfish2 ormoreHives,Swelling,AnaphylaxisClosedtoed shoes,apron,hairtied back20secondsClean,Separate,Cook,ChillSanitizeBottomShelfLeft-SanitizeRight-WashScrape,wash, rinse,sanitize, airdryE.ColiBiological,Chemical,Physical41-135degreesFElderly,Pregnantwomen, Infants,CompromisedImmuneSystemBakingSoda orSmother it4hoursSHARPSalmonellaFATTOMNausea,Vomiting,UpsetStomachCrossContaminationIce pointor boilingpointPathogen2compartmentsMiseenplacePaperTowelsSoy,Peanuts,Shellfish2 ormoreHives,Swelling,AnaphylaxisClosedtoed shoes,apron,hairtied back20secondsClean,Separate,Cook,ChillSanitize

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