PASTEURIZATIONSALMONELLATYPHICROSSCONTAMINATIONPENETRATIONPROBE60MINUTES41DEGREESORLOWERHYGIENE200-400ACIDITY6HOURSBLASTCHILLERVOMITINGORDIARRHEA4HOURSHANDWASHING2HOURS6INCHESCLOSTRIDIUMPERFRINGENSBIOLOGICALMEATTHERMOMETERAIRGAPELDERLY41DEGREESF-135DEGREES F140DEGREESFFIFOTIME-TEMPERATUREABUSE165DEGREESFGOODLIGHTINGTCSFOODS70DEGREESfPASTEURIZATIONSALMONELLATYPHICROSSCONTAMINATIONPENETRATIONPROBE60MINUTES41DEGREESORLOWERHYGIENE200-400ACIDITY6HOURSBLASTCHILLERVOMITINGORDIARRHEA4HOURSHANDWASHING2HOURS6INCHESCLOSTRIDIUMPERFRINGENSBIOLOGICALMEATTHERMOMETERAIRGAPELDERLY41DEGREESF-135DEGREES F140DEGREESFFIFOTIME-TEMPERATUREABUSE165DEGREESFGOODLIGHTINGTCSFOODS70DEGREESf

Food Safety and Sanitation - 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. PASTEURIZATION
  2. SALMONELLA TYPHI
  3. CROSS CONTAMINATION
  4. PENETRATION PROBE
  5. 60 MINUTES
  6. 41 DEGREES OR LOWER
  7. HYGIENE
  8. 200-400
  9. ACIDITY
  10. 6 HOURS
  11. BLAST CHILLER
  12. VOMITING OR DIARRHEA
  13. 4 HOURS
  14. HANDWASHING
  15. 2 HOURS
  16. 6 INCHES
  17. CLOSTRIDIUM PERFRINGENS
  18. BIOLOGICAL
  19. MEAT THERMOMETER
  20. AIR GAP
  21. ELDERLY
  22. 41 DEGREES F-135 DEGREES F
  23. 140 DEGREES F
  24. FIFO
  25. TIME-TEMPERATURE ABUSE
  26. 165 DEGREES F
  27. GOOD LIGHTING
  28. TCS FOODS
  29. 70 DEGREES f