HandwashingsinkFood,Warmth,Moisture1year50PPMReadyto eatfood3compartmentsinkPork135FBeardguardOn a shelflabeled“dentedcans”7OpendateNailPolish7daysUndercoldrunningwaterBiologicalNon-skidshoes200PPMThermometer3daysHot#8scoopColdOnce aweek/Ifdropped4hoursFakefingernailBeefSmoothWeddingBandHACCPThawdateSalmonellaBotulismRedTowelWashyourhandsOvencleanerRawfood6”ReceivedateChemicalHairnetItem name,receivedate,discard dateCross-contaminationDentedcansIcePhysical165℉TrichinellaRawchicken20seconds18”Icewaterbath145℉Green30secondsE.coli0FFoodServiceManagerCertificationLogs(Temp,PPM, etc)Item name,dateprepared,discard dateFoodhandler’scertificate41FAirdryCriticalControlPointsScoop1/2cupHandwashingsinkFood,Warmth,Moisture1year50PPMReadyto eatfood3compartmentsinkPork135FBeardguardOn a shelflabeled“dentedcans”7OpendateNailPolish7daysUndercoldrunningwaterBiologicalNon-skidshoes200PPMThermometer3daysHot#8scoopColdOnce aweek/Ifdropped4hoursFakefingernailBeefSmoothWeddingBandHACCPThawdateSalmonellaBotulismRedTowelWashyourhandsOvencleanerRawfood6”ReceivedateChemicalHairnetItem name,receivedate,discard dateCross-contaminationDentedcansIcePhysical165℉TrichinellaRawchicken20seconds18”Icewaterbath145℉Green30secondsE.coli0FFoodServiceManagerCertificationLogs(Temp,PPM, etc)Item name,dateprepared,discard dateFoodhandler’scertificate41FAirdryCriticalControlPointsScoop1/2cup

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.


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