BeefOn a shelflabeled“dentedcans”HairnetFoodServiceManagerCertificationPorkTrichinella30secondsFood,Warmth,MoistureSalmonellaHandwashingsinkUndercoldrunningwater41FThawdateBotulismWashyourhandsOvencleanerRed145℉GreenBeardguard1yearHACCPBiological3days0FNon-skidshoesOnce aweek/IfdroppedThermometerCold165℉Item name,dateprepared,discard dateReadyto eatfoodChemical18”E.coliTowelFakefingernailOpendate7CriticalControlPointsIceItem name,receivedate,discard date6”7daysScoopIcewaterbathAirdry135F50PPM#8scoopPhysicalReceivedateRawfoodRawchickenCross-contaminationHot20seconds1/2cupSmoothWeddingBandLogs(Temp,PPM, etc)3compartmentsinkFoodhandler’scertificate4hoursDentedcans200PPMNailPolishBeefOn a shelflabeled“dentedcans”HairnetFoodServiceManagerCertificationPorkTrichinella30secondsFood,Warmth,MoistureSalmonellaHandwashingsinkUndercoldrunningwater41FThawdateBotulismWashyourhandsOvencleanerRed145℉GreenBeardguard1yearHACCPBiological3days0FNon-skidshoesOnce aweek/IfdroppedThermometerCold165℉Item name,dateprepared,discard dateReadyto eatfoodChemical18”E.coliTowelFakefingernailOpendate7CriticalControlPointsIceItem name,receivedate,discard date6”7daysScoopIcewaterbathAirdry135F50PPM#8scoopPhysicalReceivedateRawfoodRawchickenCross-contaminationHot20seconds1/2cupSmoothWeddingBandLogs(Temp,PPM, etc)3compartmentsinkFoodhandler’scertificate4hoursDentedcans200PPMNailPolish

Sanitation 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. Beef
  2. On a shelf labeled “dented cans”
  3. Hairnet
  4. Food Service Manager Certification
  5. Pork
  6. Trichinella
  7. 30 seconds
  8. Food, Warmth, Moisture
  9. Salmonella
  10. Handwashing sink
  11. Under cold running water
  12. 41F
  13. Thaw date
  14. Botulism
  15. Wash your hands
  16. Oven cleaner
  17. Red
  18. 145℉
  19. Green
  20. Beard guard
  21. 1 year
  22. HACCP
  23. Biological
  24. 3 days
  25. 0F
  26. Non-skid shoes
  27. Once a week/If dropped
  28. Thermometer
  29. Cold
  30. 165℉
  31. Item name, date prepared, discard date
  32. Ready to eat food
  33. Chemical
  34. 18”
  35. E. coli
  36. Towel
  37. Fake fingernail
  38. Open date
  39. 7
  40. Critical Control Points
  41. Ice
  42. Item name, receive date, discard date
  43. 6”
  44. 7 days
  45. Scoop
  46. Ice water bath
  47. Air dry
  48. 135F
  49. 50 PPM
  50. #8 scoop
  51. Physical
  52. Receive date
  53. Raw food
  54. Raw chicken
  55. Cross-contamination
  56. Hot
  57. 20 seconds
  58. 1/2 cup
  59. Smooth Wedding Band
  60. Logs (Temp, PPM, etc)
  61. 3 compartment sink
  62. Food handler’s certificate
  63. 4 hours
  64. Dented cans
  65. 200 PPM
  66. Nail Polish