PathogenHives,Swelling,AnaphylaxisSHARPCrossContaminationSanitizeSoy,Peanuts,ShellfishPaperTowels20secondsBiological,Chemical,Physical2 ormoreBakingSoda orSmother itLeft-SanitizeRight-WashNausea,Vomiting,UpsetStomachClosedtoed shoes,apron,hairtied backMiseenplace4hoursSalmonellaClean,Separate,Cook,ChillBottomShelfFATTOMScrape,wash, rinse,sanitize, airdry2compartmentsElderly,Pregnantwomen, Infants,CompromisedImmuneSystemE.ColiIce pointor boilingpoint41-135degreesFPathogenHives,Swelling,AnaphylaxisSHARPCrossContaminationSanitizeSoy,Peanuts,ShellfishPaperTowels20secondsBiological,Chemical,Physical2 ormoreBakingSoda orSmother itLeft-SanitizeRight-WashNausea,Vomiting,UpsetStomachClosedtoed shoes,apron,hairtied backMiseenplace4hoursSalmonellaClean,Separate,Cook,ChillBottomShelfFATTOMScrape,wash, rinse,sanitize, airdry2compartmentsElderly,Pregnantwomen, Infants,CompromisedImmuneSystemE.ColiIce pointor boilingpoint41-135degreesF

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