Item name,dateprepared,discard dateSalmonellaHACCP7Red4hoursChemicalOnce aweek/IfdroppedSmoothWeddingBand145℉#8scoop1yearE.coliUndercoldrunningwaterCriticalControlPoints18”Non-skidshoesHotRawchickenCold7daysAirdryFoodServiceManagerCertificationItem name,receivedate,discard dateThawdateReceivedatePork3daysHairnetScoopBiological0F6”Physical200PPM30secondsIceBeardguardFakefingernailCross-contaminationThermometer41F135F20secondsReadyto eatfoodWashyourhandsGreenOn a shelflabeled“dentedcans”Trichinella50PPMBeefTowelFood,Warmth,Moisture165℉Ovencleaner3compartmentsinkHandwashingsinkIcewaterbathDentedcansNailPolish1/2cupFoodhandler’scertificateLogs(Temp,PPM, etc)RawfoodOpendateBotulismItem name,dateprepared,discard dateSalmonellaHACCP7Red4hoursChemicalOnce aweek/IfdroppedSmoothWeddingBand145℉#8scoop1yearE.coliUndercoldrunningwaterCriticalControlPoints18”Non-skidshoesHotRawchickenCold7daysAirdryFoodServiceManagerCertificationItem name,receivedate,discard dateThawdateReceivedatePork3daysHairnetScoopBiological0F6”Physical200PPM30secondsIceBeardguardFakefingernailCross-contaminationThermometer41F135F20secondsReadyto eatfoodWashyourhandsGreenOn a shelflabeled“dentedcans”Trichinella50PPMBeefTowelFood,Warmth,Moisture165℉Ovencleaner3compartmentsinkHandwashingsinkIcewaterbathDentedcansNailPolish1/2cupFoodhandler’scertificateLogs(Temp,PPM, etc)RawfoodOpendateBotulism

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