PathogenBiological,Chemical,PhysicalLeft-SanitizeRight-WashSoy,Peanuts,ShellfishSHARP20secondsIce pointor boilingpointFATTOMElderly,Pregnantwomen, Infants,CompromisedImmuneSystemE.ColiNausea,Vomiting,UpsetStomachCrossContaminationClean,Separate,Cook,ChillMiseenplaceBottomShelf41-135degreesFScrape,wash, rinse,sanitize, airdry2 ormore4hours2compartmentsSanitizePaperTowelsBakingSoda orSmother itSalmonellaHives,Swelling,AnaphylaxisClosedtoed shoes,apron,hairtied backPathogenBiological,Chemical,PhysicalLeft-SanitizeRight-WashSoy,Peanuts,ShellfishSHARP20secondsIce pointor boilingpointFATTOMElderly,Pregnantwomen, Infants,CompromisedImmuneSystemE.ColiNausea,Vomiting,UpsetStomachCrossContaminationClean,Separate,Cook,ChillMiseenplaceBottomShelf41-135degreesFScrape,wash, rinse,sanitize, airdry2 ormore4hours2compartmentsSanitizePaperTowelsBakingSoda orSmother itSalmonellaHives,Swelling,AnaphylaxisClosedtoed shoes,apron,hairtied back

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