First InFirstOutNSWFoodAuthorityListeria20035 to60CDisinfect.NutsPersonalProtectiveEquipment.WarninglettersSafetyDataSheetWhite2003FoodallergyMicrobiological2015VerificationRedpenaltynoticesFirst InFirstOutCriticalControlPointEstablishcriticallimits ofCCPChemicalAt least20secondsVerificationGreenTakecorrectiveactionStaphylococcusAureusSalmonellaHazardAnalysisPeanutsHazardAnalysisPeanutsBacillusCereusWorkHealth andSafety(2011)Foodallergy2011BrownMicrobiologicalSafeWorkNSWFoodSafetyProgramSesameseedsRotavirusGreenPenaltynoticesANZFSYellow5 to600CWarninglettersWhite2015Suspension/cancellationof food handlers licenseYellowImprovementnoticesEColiEggsProsecution.Blue700CHACCPsesameseedsPersonalProtectiveEquipment.Prosecution.HACCPChemicalClostridiumPerfringensNSWFoodAuthorityHepatitisAFish2011BlueimprovementnoticesTakecorrectiveactionSanitiseDisinfect.BrownSafeWorkAustraliaPhysicalSanitiseSafetyDataSheetANZFSCriticalControlPointEstablishcriticallimits ofCCPFoodAct(2003)suspension/cancellationof food handlers licensePhysicalNutsRedCampylobacterShellfishFishEggsShellfishClostridiumBotulinumFoodSafetyProgramAt least20secondsFirst InFirstOutNSWFoodAuthorityListeria20035 to60CDisinfect.NutsPersonalProtectiveEquipment.WarninglettersSafetyDataSheetWhite2003FoodallergyMicrobiological2015VerificationRedpenaltynoticesFirst InFirstOutCriticalControlPointEstablishcriticallimits ofCCPChemicalAt least20secondsVerificationGreenTakecorrectiveactionStaphylococcusAureusSalmonellaHazardAnalysisPeanutsHazardAnalysisPeanutsBacillusCereusWorkHealth andSafety(2011)Foodallergy2011BrownMicrobiologicalSafeWorkNSWFoodSafetyProgramSesameseedsRotavirusGreenPenaltynoticesANZFSYellow5 to600CWarninglettersWhite2015Suspension/cancellationof food handlers licenseYellowImprovementnoticesEColiEggsProsecution.Blue700CHACCPsesameseedsPersonalProtectiveEquipment.Prosecution.HACCPChemicalClostridiumPerfringensNSWFoodAuthorityHepatitisAFish2011BlueimprovementnoticesTakecorrectiveactionSanitiseDisinfect.BrownSafeWorkAustraliaPhysicalSanitiseSafetyDataSheetANZFSCriticalControlPointEstablishcriticallimits ofCCPFoodAct(2003)suspension/cancellationof food handlers licensePhysicalNutsRedCampylobacterShellfishFishEggsShellfishClostridiumBotulinumFoodSafetyProgramAt least20seconds

Untitled 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. First In First Out
  2. NSW Food Authority
  3. Listeria
  4. 2003
  5. 5 to 60C
  6. Disinfect.
  7. Nuts
  8. Personal Protective Equipment.
  9. Warning letters
  10. Safety Data Sheet
  11. White
  12. 2003
  13. Food allergy
  14. Microbiological
  15. 2015
  16. Verification
  17. Red
  18. penalty notices
  19. First In First Out
  20. Critical Control Point
  21. Establish critical limits of CCP
  22. Chemical
  23. At least 20 seconds
  24. Verification
  25. Green
  26. Take corrective action
  27. Staphylococcus Aureus
  28. Salmonella
  29. Hazard Analysis
  30. Peanuts
  31. Hazard Analysis
  32. Peanuts
  33. Bacillus Cereus
  34. Work Health and Safety (2011)
  35. Food allergy
  36. 2011
  37. Brown
  38. Microbiological
  39. SafeWork NSW
  40. Food Safety Program
  41. Sesame seeds
  42. Rotavirus
  43. Green
  44. Penalty notices
  45. ANZFS
  46. Yellow
  47. 5 to 600C
  48. Warning letters
  49. White
  50. 2015
  51. Suspension/cancellation of food handlers license
  52. Yellow
  53. Improvement notices
  54. E Coli
  55. Eggs
  56. Prosecution.
  57. Blue
  58. 700C
  59. HACCP
  60. sesame seeds
  61. Personal Protective Equipment.
  62. Prosecution.
  63. HACCP
  64. Chemical
  65. Clostridium Perfringens
  66. NSW Food Authority
  67. Hepatitis A
  68. Fish
  69. 2011
  70. Blue
  71. improvement notices
  72. Take corrective action
  73. Sanitise
  74. Disinfect.
  75. Brown
  76. SafeWork Australia
  77. Physical
  78. Sanitise
  79. Safety Data Sheet
  80. ANZFS
  81. Critical Control Point
  82. Establish critical limits of CCP
  83. Food Act (2003)
  84. suspension/cancellation of food handlers license
  85. Physical
  86. Nuts
  87. Red
  88. Campylobacter
  89. Shellfish
  90. Fish
  91. Eggs
  92. Shellfish
  93. Clostridium Botulinum
  94. Food Safety Program
  95. At least 20 seconds