ColdTowelPork0FFoodServiceManagerCertificationFakefingernailLogs(Temp,PPM, etc)PhysicalOpendate7UndercoldrunningwaterBeardguardTrichinellaReceivedate30secondsBotulismThermometerRawfoodBiologicalCriticalControlPointsOvencleanerHandwashingsinkAirdry#8scoop3daysBeefScoopCross-contaminationE.coliSmoothWeddingBandChemical145℉Once aweek/IfdroppedFoodhandler’scertificateSalmonellaNailPolishNon-skidshoesHACCP20seconds4hours6”Hairnet135FReadyto eatfoodGreenItem name,dateprepared,discard dateThawdateIceOn a shelflabeled“dentedcans”50PPM18”Food,Warmth,MoistureWashyourhands165℉Rawchicken41F1/2cupIcewaterbathHot1year3compartmentsinkDentedcans7daysRedItem name,receivedate,discard date200PPMColdTowelPork0FFoodServiceManagerCertificationFakefingernailLogs(Temp,PPM, etc)PhysicalOpendate7UndercoldrunningwaterBeardguardTrichinellaReceivedate30secondsBotulismThermometerRawfoodBiologicalCriticalControlPointsOvencleanerHandwashingsinkAirdry#8scoop3daysBeefScoopCross-contaminationE.coliSmoothWeddingBandChemical145℉Once aweek/IfdroppedFoodhandler’scertificateSalmonellaNailPolishNon-skidshoesHACCP20seconds4hours6”Hairnet135FReadyto eatfoodGreenItem name,dateprepared,discard dateThawdateIceOn a shelflabeled“dentedcans”50PPM18”Food,Warmth,MoistureWashyourhands165℉Rawchicken41F1/2cupIcewaterbathHot1year3compartmentsinkDentedcans7daysRedItem name,receivedate,discard date200PPM

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