HandwashingsinkSmoothWeddingBand1yearTrichinellaFoodServiceManagerCertificationWashyourhandsPhysicalCriticalControlPointsThermometerScoopHairnetRawchickenFoodhandler’scertificate41FOn a shelflabeled“dentedcans”Opendate18”Cross-contaminationNon-skidshoesUndercoldrunningwaterE.coliAirdryTowel#8scoop3daysItem name,receivedate,discard dateRed0F1/2cup20secondsGreenBeardguard7days3compartmentsinkOnce aweek/IfdroppedBotulism4hours7Food,Warmth,MoistureIcewaterbathPorkReceivedateBiologicalHACCPItem name,dateprepared,discard date200PPMNailPolish145℉BeefLogs(Temp,PPM, etc)165℉ColdRawfoodDentedcansReadyto eatfood6”ThawdateHotIceChemicalSalmonella135FFakefingernail50PPMOvencleaner30secondsHandwashingsinkSmoothWeddingBand1yearTrichinellaFoodServiceManagerCertificationWashyourhandsPhysicalCriticalControlPointsThermometerScoopHairnetRawchickenFoodhandler’scertificate41FOn a shelflabeled“dentedcans”Opendate18”Cross-contaminationNon-skidshoesUndercoldrunningwaterE.coliAirdryTowel#8scoop3daysItem name,receivedate,discard dateRed0F1/2cup20secondsGreenBeardguard7days3compartmentsinkOnce aweek/IfdroppedBotulism4hours7Food,Warmth,MoistureIcewaterbathPorkReceivedateBiologicalHACCPItem name,dateprepared,discard date200PPMNailPolish145℉BeefLogs(Temp,PPM, etc)165℉ColdRawfoodDentedcansReadyto eatfood6”ThawdateHotIceChemicalSalmonella135FFakefingernail50PPMOvencleaner30seconds

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