3compartmentsinkOn a shelflabeled“dentedcans”BeardguardDentedcansHandwashingsinkNailPolish30seconds6”3daysAirdryHACCP4hoursIce50PPMCross-contaminationColdTowelRawfoodHotLogs(Temp,PPM, etc)ChemicalRawchickenOvencleaner200PPMNon-skidshoes145℉Food,Warmth,Moisture135FTrichinellaUndercoldrunningwater7Once aweek/IfdroppedItem name,dateprepared,discard dateThermometerPork1/2cup20seconds1yearItem name,receivedate,discard dateWashyourhands7daysBeefHairnetRedReceivedateBotulismFoodServiceManagerCertificationSmoothWeddingBand18”0FThawdateGreenScoop165℉CriticalControlPointsIcewaterbathReadyto eatfood41F#8scoopFoodhandler’scertificateFakefingernailPhysicalBiologicalE.coliSalmonellaOpendate3compartmentsinkOn a shelflabeled“dentedcans”BeardguardDentedcansHandwashingsinkNailPolish30seconds6”3daysAirdryHACCP4hoursIce50PPMCross-contaminationColdTowelRawfoodHotLogs(Temp,PPM, etc)ChemicalRawchickenOvencleaner200PPMNon-skidshoes145℉Food,Warmth,Moisture135FTrichinellaUndercoldrunningwater7Once aweek/IfdroppedItem name,dateprepared,discard dateThermometerPork1/2cup20seconds1yearItem name,receivedate,discard dateWashyourhands7daysBeefHairnetRedReceivedateBotulismFoodServiceManagerCertificationSmoothWeddingBand18”0FThawdateGreenScoop165℉CriticalControlPointsIcewaterbathReadyto eatfood41F#8scoopFoodhandler’scertificateFakefingernailPhysicalBiologicalE.coliSalmonellaOpendate

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