3compartmentsinkIcewaterbath135F71year30secondsScoopThermometerColdBeardguard50PPMSalmonella0FOnce aweek/IfdroppedPhysicalFoodServiceManagerCertificationPorkTrichinella165℉200PPMWashyourhandsThawdateFood,Warmth,Moisture#8scoopHairnet145℉FakefingernailItem name,receivedate,discard dateNailPolishDentedcansNon-skidshoesRawfoodReceivedateGreenHot20secondsFoodhandler’scertificate7days4hoursHandwashingsinkE.coliOvencleanerIceOn a shelflabeled“dentedcans”6”Item name,dateprepared,discard date1/2cupChemicalCriticalControlPointsOpendateBiological3daysHACCPBeefBotulismCross-contaminationRedReadyto eatfoodAirdryUndercoldrunningwaterLogs(Temp,PPM, etc)TowelSmoothWeddingBand41F18”Rawchicken3compartmentsinkIcewaterbath135F71year30secondsScoopThermometerColdBeardguard50PPMSalmonella0FOnce aweek/IfdroppedPhysicalFoodServiceManagerCertificationPorkTrichinella165℉200PPMWashyourhandsThawdateFood,Warmth,Moisture#8scoopHairnet145℉FakefingernailItem name,receivedate,discard dateNailPolishDentedcansNon-skidshoesRawfoodReceivedateGreenHot20secondsFoodhandler’scertificate7days4hoursHandwashingsinkE.coliOvencleanerIceOn a shelflabeled“dentedcans”6”Item name,dateprepared,discard date1/2cupChemicalCriticalControlPointsOpendateBiological3daysHACCPBeefBotulismCross-contaminationRedReadyto eatfoodAirdryUndercoldrunningwaterLogs(Temp,PPM, etc)TowelSmoothWeddingBand41F18”Rawchicken

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