Food,Warmth,Moisture1yearItem name,receivedate,discard dateHandwashingsink1/2cupTrichinella41FLogs(Temp,PPM, etc)Item name,dateprepared,discard date4hoursOn a shelflabeled“dentedcans”NailPolishAirdryBiologicalPorkNon-skidshoesFoodhandler’scertificate18”CriticalControlPointsCross-contaminationRedBotulismHot165℉HACCP#8scoopTowel50PPM20seconds135F145℉OvencleanerDentedcansIcewaterbathRawfood30secondsBeardguard200PPMUndercoldrunningwater7IceHairnetThermometerChemical3compartmentsinkRawchicken6”SmoothWeddingBandOnce aweek/IfdroppedFoodServiceManagerCertificationSalmonellaPhysical0FReceivedateBeefGreenE.coliFakefingernailScoopReadyto eatfoodCold7daysThawdateWashyourhandsOpendate3daysFood,Warmth,Moisture1yearItem name,receivedate,discard dateHandwashingsink1/2cupTrichinella41FLogs(Temp,PPM, etc)Item name,dateprepared,discard date4hoursOn a shelflabeled“dentedcans”NailPolishAirdryBiologicalPorkNon-skidshoesFoodhandler’scertificate18”CriticalControlPointsCross-contaminationRedBotulismHot165℉HACCP#8scoopTowel50PPM20seconds135F145℉OvencleanerDentedcansIcewaterbathRawfood30secondsBeardguard200PPMUndercoldrunningwater7IceHairnetThermometerChemical3compartmentsinkRawchicken6”SmoothWeddingBandOnce aweek/IfdroppedFoodServiceManagerCertificationSalmonellaPhysical0FReceivedateBeefGreenE.coliFakefingernailScoopReadyto eatfoodCold7daysThawdateWashyourhandsOpendate3days

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