PhysicalEstablishcriticallimits ofCCPBacillusCereusimprovementnotices5 to60CSafeWorkAustraliaBrownBlueFoodallergyShellfish2003SafetyDataSheetVerificationRedWhiteAt least20secondsSanitiseFoodAct(2003)PersonalProtectiveEquipment.WhiteClostridiumBotulinumHazardAnalysisFirst InFirstOut2011NutsSalmonellaDisinfect.BrownPenaltynoticesChemicalEggsSesameseedsSafeWorkNSWNSWFoodAuthorityANZFSRotavirusFishVerificationYellowCampylobacter5 to600CANZFSFirst InFirstOutShellfishProsecution.Foodallergy2015Fish700CProsecution.PeanutsFoodSafetyProgramCriticalControlPointMicrobiologicalAt least20seconds2003BlueGreenDisinfect.ChemicalStaphylococcusAureussuspension/cancellationof food handlers license2011EggsTakecorrectiveactionEColiPhysicalNSWFoodAuthoritysesameseedsNutsPeanutsGreenWarninglettersSuspension/cancellationof food handlers licenseYellowRedHACCPFoodSafetyProgramTakecorrectiveactionCriticalControlPointEstablishcriticallimits ofCCPMicrobiologicalSanitiseHepatitisAPersonalProtectiveEquipment.ListeriaSafetyDataSheetHACCPWarningletters2015WorkHealth andSafety(2011)ImprovementnoticespenaltynoticesClostridiumPerfringensHazardAnalysisPhysicalEstablishcriticallimits ofCCPBacillusCereusimprovementnotices5 to60CSafeWorkAustraliaBrownBlueFoodallergyShellfish2003SafetyDataSheetVerificationRedWhiteAt least20secondsSanitiseFoodAct(2003)PersonalProtectiveEquipment.WhiteClostridiumBotulinumHazardAnalysisFirst InFirstOut2011NutsSalmonellaDisinfect.BrownPenaltynoticesChemicalEggsSesameseedsSafeWorkNSWNSWFoodAuthorityANZFSRotavirusFishVerificationYellowCampylobacter5 to600CANZFSFirst InFirstOutShellfishProsecution.Foodallergy2015Fish700CProsecution.PeanutsFoodSafetyProgramCriticalControlPointMicrobiologicalAt least20seconds2003BlueGreenDisinfect.ChemicalStaphylococcusAureussuspension/cancellationof food handlers license2011EggsTakecorrectiveactionEColiPhysicalNSWFoodAuthoritysesameseedsNutsPeanutsGreenWarninglettersSuspension/cancellationof food handlers licenseYellowRedHACCPFoodSafetyProgramTakecorrectiveactionCriticalControlPointEstablishcriticallimits ofCCPMicrobiologicalSanitiseHepatitisAPersonalProtectiveEquipment.ListeriaSafetyDataSheetHACCPWarningletters2015WorkHealth andSafety(2011)ImprovementnoticespenaltynoticesClostridiumPerfringensHazardAnalysis

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