Handwashingsinks havehot water,soap, andpaper towelsdangerzoneWho are theIMCR SPOCcontacts forthe plant?Food gradeand non foodgradechemicals aresegregated.CleanedmylockerDocumentedmy cleaningassignmentsper MSSfrequencyReportedpests orpest trapdamageInspectedmaterials orproduct fortamperingCompletedFoodSafetyTrainingReportbroken glassor brittleplastic in myareaCorrecteda foodsafetyissueChemicalsare labeledand storedaway in myareaNCMmaterial isproperlytagged andsegregated.How manyOPRPs dowe have?Cleanedmy workareacrosscontaminationWashedHandsproperlyafter breakWearingmy PPEproperlycriticalSubmitteda workrequestWhatAllergensare in ourproducts?CookingtemperatureDoors andwindows areclosed orhavescreensHow manyCriticalControlPoints do wehave?Cleaningutensils andtools areproperlystoredParticipatein a foodsafetymeetingReporteda nearmiss in mywork areathermometerParticipatein a GMPinspectionHandwashingsinks havehot water,soap, andpaper towelsdangerzoneWho are theIMCR SPOCcontacts forthe plant?Food gradeand non foodgradechemicals aresegregated.CleanedmylockerDocumentedmy cleaningassignmentsper MSSfrequencyReportedpests orpest trapdamageInspectedmaterials orproduct fortamperingCompletedFoodSafetyTrainingReportbroken glassor brittleplastic in myareaCorrecteda foodsafetyissueChemicalsare labeledand storedaway in myareaNCMmaterial isproperlytagged andsegregated.How manyOPRPs dowe have?Cleanedmy workareacrosscontaminationWashedHandsproperlyafter breakWearingmy PPEproperlycriticalSubmitteda workrequestWhatAllergensare in ourproducts?CookingtemperatureDoors andwindows areclosed orhavescreensHow manyCriticalControlPoints do wehave?Cleaningutensils andtools areproperlystoredParticipatein a foodsafetymeetingReporteda nearmiss in mywork areathermometerParticipatein a GMPinspection

Food Safety Bingo - 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. Handwashing sinks have hot water, soap, and paper towels
  2. danger zone
  3. Who are the IMCR SPOC contacts for the plant?
  4. Food grade and non food grade chemicals are segregated.
  5. Cleaned my locker
  6. Documented my cleaning assignments per MSS frequency
  7. Reported pests or pest trap damage
  8. Inspected materials or product for tampering
  9. Completed Food Safety Training
  10. Report broken glass or brittle plastic in my area
  11. Corrected a food safety issue
  12. Chemicals are labeled and stored away in my area
  13. NCM material is properly tagged and segregated.
  14. How many OPRPs do we have?
  15. Cleaned my work area
  16. cross contamination
  17. Washed Hands properly after break
  18. Wearing my PPE properly
  19. critical
  20. Submitted a work request
  21. What Allergens are in our products?
  22. Cooking temperature
  23. Doors and windows are closed or have screens
  24. How many Critical Control Points do we have?
  25. Cleaning utensils and tools are properly stored
  26. Participate in a food safety meeting
  27. Reported a near miss in my work area
  28. thermometer
  29. Participate in a GMP inspection