HACCPCross-contaminationUndercoldrunningwater30secondsFood,Warmth,Moisture1/2cup135FAirdryTowelHandwashingsinkIcewaterbathFakefingernailE.coliRawchicken4hoursChemicalOn a shelflabeled“dentedcans”3compartmentsink0F7daysFoodServiceManagerCertificationIceBiologicalThermometer1yearThawdateBeef20secondsFoodhandler’scertificateNailPolishBotulismItem name,receivedate,discard date41F50PPMCriticalControlPoints145℉ReceivedateOvencleanerOpendatePorkOnce aweek/Ifdropped6”WashyourhandsScoopDentedcansRawfood200PPMLogs(Temp,PPM, etc)HotBeardguardColdReadyto eatfoodPhysicalHairnet165℉3days#8scoopItem name,dateprepared,discard date18”GreenTrichinellaRedNon-skidshoesSalmonellaSmoothWeddingBand7HACCPCross-contaminationUndercoldrunningwater30secondsFood,Warmth,Moisture1/2cup135FAirdryTowelHandwashingsinkIcewaterbathFakefingernailE.coliRawchicken4hoursChemicalOn a shelflabeled“dentedcans”3compartmentsink0F7daysFoodServiceManagerCertificationIceBiologicalThermometer1yearThawdateBeef20secondsFoodhandler’scertificateNailPolishBotulismItem name,receivedate,discard date41F50PPMCriticalControlPoints145℉ReceivedateOvencleanerOpendatePorkOnce aweek/Ifdropped6”WashyourhandsScoopDentedcansRawfood200PPMLogs(Temp,PPM, etc)HotBeardguardColdReadyto eatfoodPhysicalHairnet165℉3days#8scoopItem name,dateprepared,discard date18”GreenTrichinellaRedNon-skidshoesSalmonellaSmoothWeddingBand7

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