OvencleanerPorkLogs(Temp,PPM, etc)HotBeardguardE.coli135FSalmonellaScoopReceivedateTowelUndercoldrunningwaterFood,Warmth,MoistureHACCPOn a shelflabeled“dentedcans”Cold30secondsNailPolish3daysCross-contamination145℉AirdryIce7days7Item name,dateprepared,discard datePhysicalBeef20secondsRedHairnetCriticalControlPoints4hours3compartmentsinkThermometerRawchicken0F1/2cupRawfood200PPMReadyto eatfoodItem name,receivedate,discard dateOpendateFoodServiceManagerCertificationWashyourhandsFakefingernail41F1yearDentedcansSmoothWeddingBand165℉Once aweek/IfdroppedBotulismThawdateIcewaterbathNon-skidshoesHandwashingsinkChemical50PPMFoodhandler’scertificate6”GreenTrichinella#8scoopBiological18”OvencleanerPorkLogs(Temp,PPM, etc)HotBeardguardE.coli135FSalmonellaScoopReceivedateTowelUndercoldrunningwaterFood,Warmth,MoistureHACCPOn a shelflabeled“dentedcans”Cold30secondsNailPolish3daysCross-contamination145℉AirdryIce7days7Item name,dateprepared,discard datePhysicalBeef20secondsRedHairnetCriticalControlPoints4hours3compartmentsinkThermometerRawchicken0F1/2cupRawfood200PPMReadyto eatfoodItem name,receivedate,discard dateOpendateFoodServiceManagerCertificationWashyourhandsFakefingernail41F1yearDentedcansSmoothWeddingBand165℉Once aweek/IfdroppedBotulismThawdateIcewaterbathNon-skidshoesHandwashingsinkChemical50PPMFoodhandler’scertificate6”GreenTrichinella#8scoopBiological18”

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