Documentedmy cleaningassignmentsper MSSfrequencyFood gradeand non foodgradechemicals aresegregated.ThermometerParticipatein a GMPinspectionWashedHandsproperlyafter breakCleanedmy workareaWho isthe plantmanager?WhatAllergensare in ourproducts?Handwashingsinks havehot water,soap, andpaper towelsPestControlCleaningutensils andtools areproperlystoredParticipatein a foodsafetymeetingReporteda nearmiss in mywork areaReportbroken glassor brittleplastic in myareaCorrecteda foodsafetyissueChemicalsare labeledand storedaway in myarearework/WIPmaterial isproperlytagged andsegregated.CleanedmylockerDoors andwindows areclosed orhavescreensWearingmy PPEproperlyInspectedmaterials orproduct fortamperingReportedpests orpest trapdamageCompletedFoodSafetyTrainingSubmitteda workrequestDocumentedmy cleaningassignmentsper MSSfrequencyFood gradeand non foodgradechemicals aresegregated.ThermometerParticipatein a GMPinspectionWashedHandsproperlyafter breakCleanedmy workareaWho isthe plantmanager?WhatAllergensare in ourproducts?Handwashingsinks havehot water,soap, andpaper towelsPestControlCleaningutensils andtools areproperlystoredParticipatein a foodsafetymeetingReporteda nearmiss in mywork areaReportbroken glassor brittleplastic in myareaCorrecteda foodsafetyissueChemicalsare labeledand storedaway in myarearework/WIPmaterial isproperlytagged andsegregated.CleanedmylockerDoors andwindows areclosed orhavescreensWearingmy PPEproperlyInspectedmaterials orproduct fortamperingReportedpests orpest trapdamageCompletedFoodSafetyTrainingSubmitteda workrequest

Food Safety 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. Documented my cleaning assignments per MSS frequency
  2. Food grade and non food grade chemicals are segregated.
  3. Thermometer
  4. Participate in a GMP inspection
  5. Washed Hands properly after break
  6. Cleaned my work area
  7. Who is the plant manager?
  8. What Allergens are in our products?
  9. Handwashing sinks have hot water, soap, and paper towels
  10. Pest Control
  11. Cleaning utensils and tools are properly stored
  12. Participate in a food safety meeting
  13. Reported a near miss in my work area
  14. Report broken glass or brittle plastic in my area
  15. Corrected a food safety issue
  16. Chemicals are labeled and stored away in my area
  18. rework/WIP material is properly tagged and segregated.
  19. Cleaned my locker
  20. Doors and windows are closed or have screens
  21. Wearing my PPE properly
  22. Inspected materials or product for tampering
  23. Reported pests or pest trap damage
  24. Completed Food Safety Training
  25. Submitted a work request