FoodServiceManagerCertificationCriticalControlPointsReceivedateItem name,receivedate,discard dateBeefSmoothWeddingBandRawfoodUndercoldrunningwater#8scoopOvencleaner0FRawchickenBiologicalOnce aweek/IfdroppedThawdateDentedcans3compartmentsinkFakefingernail145℉50PPMHandwashingsink6”PorkLogs(Temp,PPM, etc)TowelIcewaterbathSalmonella20seconds200PPM1/2cupPhysical3days4hours135F165℉18”E.coliOpendate1yearReadyto eatfoodBeardguard30secondsHot7Foodhandler’scertificateChemicalIceHACCPTrichinella7daysGreen41FNon-skidshoesBotulismOn a shelflabeled“dentedcans”ThermometerFood,Warmth,MoistureHairnetNailPolishScoopCross-contaminationRedWashyourhandsItem name,dateprepared,discard dateAirdryColdFoodServiceManagerCertificationCriticalControlPointsReceivedateItem name,receivedate,discard dateBeefSmoothWeddingBandRawfoodUndercoldrunningwater#8scoopOvencleaner0FRawchickenBiologicalOnce aweek/IfdroppedThawdateDentedcans3compartmentsinkFakefingernail145℉50PPMHandwashingsink6”PorkLogs(Temp,PPM, etc)TowelIcewaterbathSalmonella20seconds200PPM1/2cupPhysical3days4hours135F165℉18”E.coliOpendate1yearReadyto eatfoodBeardguard30secondsHot7Foodhandler’scertificateChemicalIceHACCPTrichinella7daysGreen41FNon-skidshoesBotulismOn a shelflabeled“dentedcans”ThermometerFood,Warmth,MoistureHairnetNailPolishScoopCross-contaminationRedWashyourhandsItem name,dateprepared,discard dateAirdryCold

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