Closedtoed shoes,apron,hairtied back2 ormoreE.ColiPaperTowels4hoursIce pointor boilingpointBiological,Chemical,PhysicalPathogenSoy,Peanuts,ShellfishFATTOMBottomShelfLeft-SanitizeRight-WashSanitize20seconds41-135degreesF2compartmentsElderly,Pregnantwomen, Infants,CompromisedImmuneSystemBakingSoda orSmother itSalmonellaHives,Swelling,AnaphylaxisNausea,Vomiting,UpsetStomachScrape,wash, rinse,sanitize, airdryMiseenplaceSHARPClean,Separate,Cook,ChillCrossContaminationClosedtoed shoes,apron,hairtied back2 ormoreE.ColiPaperTowels4hoursIce pointor boilingpointBiological,Chemical,PhysicalPathogenSoy,Peanuts,ShellfishFATTOMBottomShelfLeft-SanitizeRight-WashSanitize20seconds41-135degreesF2compartmentsElderly,Pregnantwomen, Infants,CompromisedImmuneSystemBakingSoda orSmother itSalmonellaHives,Swelling,AnaphylaxisNausea,Vomiting,UpsetStomachScrape,wash, rinse,sanitize, airdryMiseenplaceSHARPClean,Separate,Cook,ChillCrossContamination

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