Biological,Chemical,PhysicalBottomShelfFATTOMHives,Swelling,Anaphylaxis2 ormoreSHARPClosedtoed shoes,apron,hairtied backNausea,Vomiting,UpsetStomachScrape,wash, rinse,sanitize, airdry4hoursE.ColiMiseenplace41-135degreesFPathogenPaperTowelsIce pointor boilingpointClean,Separate,Cook,Chill20secondsSalmonellaCrossContaminationLeft-SanitizeRight-WashBakingSoda orSmother it2compartmentsElderly,Pregnantwomen, Infants,CompromisedImmuneSystemSoy,Peanuts,ShellfishSanitizeBiological,Chemical,PhysicalBottomShelfFATTOMHives,Swelling,Anaphylaxis2 ormoreSHARPClosedtoed shoes,apron,hairtied backNausea,Vomiting,UpsetStomachScrape,wash, rinse,sanitize, airdry4hoursE.ColiMiseenplace41-135degreesFPathogenPaperTowelsIce pointor boilingpointClean,Separate,Cook,Chill20secondsSalmonellaCrossContaminationLeft-SanitizeRight-WashBakingSoda orSmother it2compartmentsElderly,Pregnantwomen, Infants,CompromisedImmuneSystemSoy,Peanuts,ShellfishSanitize

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