140DEGREESFFIFOELDERLYCLOSTRIDIUMPERFRINGENSPASTEURIZATIONHANDWASHINGGOODLIGHTINGACIDITYSALMONELLATYPHI6INCHES2HOURS41DEGREESORLOWER60MINUTES165DEGREESFAIRGAPBLASTCHILLERPENETRATIONPROBECROSSCONTAMINATION41DEGREESF-135DEGREES FHYGIENEVOMITINGORDIARRHEATIME-TEMPERATUREABUSE4HOURS200-40070DEGREESfBIOLOGICAL6HOURSMEATTHERMOMETERTCSFOODS140DEGREESFFIFOELDERLYCLOSTRIDIUMPERFRINGENSPASTEURIZATIONHANDWASHINGGOODLIGHTINGACIDITYSALMONELLATYPHI6INCHES2HOURS41DEGREESORLOWER60MINUTES165DEGREESFAIRGAPBLASTCHILLERPENETRATIONPROBECROSSCONTAMINATION41DEGREESF-135DEGREES FHYGIENEVOMITINGORDIARRHEATIME-TEMPERATUREABUSE4HOURS200-40070DEGREESfBIOLOGICAL6HOURSMEATTHERMOMETERTCSFOODS

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